GRILLED SWORDFISH w/FRESH TOM & HERB SALSA

By BobD

Ingredients

• 4 SERVINGS
• 4 large fresh plum tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh marjoram
• 1 shallot, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 4 6-ounce swordfish steaks (3/4 to 1 inch thick)
• Olive oil
• Cracked black peppercorns

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Peel, seed & chop tomatoes and transfer to bowl.

Add herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature.)

Prepare barbeque (medium-high heat) or preheat broiler.

Brush fish with oil. Sprinkle with generous amount of peppercorns and salt.

Grill until just cooked through, about 4 minutes per side.

Transfer fish to plates. Spoon tomato salsa over and serve.