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Recipe from Bon Appetit

This recipe is all about the condiment.  You can pan sear, broil or bake the swordfish (or another fish if you prefer) to make  it a great year round recipe.

  • 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

Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds. Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes. Cut in half; squeeze out juices. Chop tomatoes; 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.