Grilled Swordfish With Fresh Tomato-Herb Salsa - cooking recipe

Ingredients

4 large 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 peppercorns

Preparation

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. Prepare barbecue 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 to plates.
Spoon salsa over and serve.