Grilled Swordfish With Fresh Tomato-Herb Salsa - cooking recipe

Ingredients

4 large fresh plum tomatoes
1/4 c. chopped fresh basil
2 Tbsp. chopped fresh marjoram
1 shallot, minced
2 Tbsp. balsamic vinegar
1 Tbsp. olive oil
4 (6 oz.) swordfish steaks (3/4 to 1-inch thick)
olive oil
cracked black peppercorns

Preparation

Bring medium
saucepan of water to a boil.
Add tomatoes and blanch for 30 seconds. Drain. Transfer to medium bowl.
Cover with cold water.
Cool and peel tomatoes. Cut in halves. Squeeze out juices. Chop tomatoes; transfer to bowl. Add herbs, shallot, vinegar and 1 tablespoon oil.
Season with salt and pepper. Can be made ahead.
Store at room temperature for a few hours only.