Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***TOMATO SALSA***
   3      tablespoons   olive oil
   3                    garlic cloves -- peeled and minced
   1      medium        red onion -- finely chopped
  18                    Gaeta olives or other mild black olives -- pitted
     1/4  cup           capers -- drained and rinsed
   1      Dash          hot pepper flakes
   1      tablespoon    fresh oregano
                        OR
   1      teaspoon      dried oregano
   2      pounds        firm, ripe, red tomatoes -- peeled, cored,
                        seeded
   2      tablespoons   balsamic vinegar
     1/2  cup           chopped Italian parsley
                        ***GRILLED SWORDFISH KABOBS***
   2      pounds        fresh swordfish -- cut into 2 inch cube
     1/4  cup           olive oil
   2      tablespoons   freshly squeezed lemon juice
                        Salt and freshly ground black pepper
     1/2  cup           chopped Italian parsley

Preparation:

In a large sauté pan, warm olive oil over medium beat. Add garlic, and onion, cook for 10 minutes, or until onion is soft. Add all remaining ingredients and cook for another 15 minutes, stirring occasionally. Set aside and keep warm in the oven. GRILLED SWORDFISH KABOBS: Thread swordfish cubes on 6 metal skewers. Combine remaining ingredients except parsley in a small bowl and beat with a fork until salt has dissolved. Set aside. Place swordfish over a high beat source on grill. Grill for 5 to 7 minutes, turning occasionally. Remove and transfer the fish to a large warm serving platter. Prick each cube with a fork in several places. Brush olive oil-lemon mixture over fish cubes. Spoon the Tomato Salsa over the grilled swordfish, garnish with the parsley and serve. Description: "Tomato Salsa is very versatile and may be used in frittatas, as pizza topping, a sauce for pasta and many other uses."