In my net surfing to find a "berry " salsa -heres what I found: Berry Salsa Topped Grilled Fish Steaks The colorful berries provide for a dazzling fish topper. 2 Roma tomatoes, diced 1 cup diced European cucumber (skin on) 1/2 cup thinly sliced green onion 1 cup diced strawberries 1 cup whole raspberries 1/2 cup blueberries (optional) 1 jalapeño pepper, seeded, minced 1/4 cup chopped fresh cilantro 1 tsp. salt 1/8 tsp. black pepper 2 tbsp. white balsamic vinegar Combine all ingredients. Mix gently. Refrigerate, covered, 1 to 2 hrs. Amount: 4 cups. Grilled Fish Steaks Choose sea bass, salmon, swordfish, tuna or halibut. Rinse fish; pat dry with paper towels. Brush fish with oil. To Grill: Prepare grill. Spray grill rack with no-stick cooking spray. Using direct heat cooking method, arrange fish on grill rack 4-5" over medium-hot coals. Grill, covered, until slightly opaque in center (about 10 min. per inch of thickness measured at its thickest part), turning once. To Serve: Top each fish serving evenly with salsa. This salsa come from "The Great Salsa Book" by Mark Miller, Mark Kiffin & John Harrisson; this is a great collection of salsas . Balsamic Berry Salsa 1 pint strawberries, stemmed and sliced 4 teaspoons balsamic vinegar 1 tablespoon full-bodied red wine (such as cabernet or Rhone-style wine) 1 teaspoon sugar 1/4 teaspoon freshly ground black pepper Thoroughly combine all ingredients together in a mixing bowl. Serving Suggestions: As a summer appetizer, a dessert salsa (with whipped cream or mascarpone), or with pork. Yield: About 2 cups. APPLE-BERRY SALSA WITH CINNAMON CHIPS Chips: 2 large fat-free flour tortillas water 1 Tablespoon sugar « teaspoon cinnamon Salsa: 2 medium Granny Smith apples 1 cup strawberries, sliced 1 kiwi, peeled and chopped 1 small orange 2 Tablespoons brown sugar 2 Tablespoons jelly or jam (any flavor) 2 Tablespoons Fruit Fresh Preheat oven to 475 degrees F. Brush tortillas with water using a pastry brush or simply run tortilla under cold water. Combine sugar and cinnamon, sprinkle over tortillas. Place wedges on cookie sheet sprayed with non-fat cooking spray. Cut each tortilla into wedges with pizza cutter. Bake 5 to 7 minutes or until golden brown. Place on rack or plate to cool. Peel and chop apples into small pieces (by hand or with food processor). Grate zest from orange and squeeze out juice. Combine prepared fruit, orange zest, orange juice, brown sugar, jelly and Fresh Fruit in large serving bowl. Serve with cinnamon chips. Yield: 8 servings. - Original recipe from The Pampered Chef's Season's Best Recipe Collection, 1996 Spring/Summer -