Grilled Swordfish With Tomato-And-Cucumber Salsa

Course : Grilling
Serves: 3
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1 1/4 pounds plum tomatoes -- (about 6), halved crosswise
1 tablespoon cooking oil
1 medium cucumber -- peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
1 1/2 teaspoons lemon juice or wine vinegar
1 tablespoon chopped fresh dill
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
4 fillets swordfish steaks -- about 1 inch thick (about 2 pounds in all)

Preparation / Directions:

1. Light the grill or heat the broiler. Coat the tomato halves with 1 teaspoon of the oil. 2. Grill the tomatoes cut-side up (or broil them cut-side down), until the skins start to blacken, about 10 minutes. Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl. Add the cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients. 3. Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. 4. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, 4 to 5 minutes longer. 5. Serve with the salsa. Fish Alternatives Halibut, marlin, and salmon steaks are also delicious grilled, and any of these would go well with the salsa. Variations Use 1 tablespoon chopped fresh basil in place of the dill. A tablespoon of fresh mint is another tasty alternative. WINE RECOMMENDATION: A light white wine with plenty of refreshing acidity is perfect with both the fish and the fresh vegetables.

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