Grilled Swordfish with Tomato-and-Cucumber Salsa

Ingredients

• 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)
• 1 tablespoon cooking oil
• 1 ½ teaspoons lemon juice or wine vinegar
• 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
• 1 teaspoon salt
• 1 tablespoon chopped fresh dill
• ½ teaspoon fresh-ground black pepper
• + 1 more ingredients
• • 1 ¼ pounds plum tomatoes (about 6), halved crosswise

1. Light the grill or heat the broiler. Coat the tomato halves with 1 teaspoon of the oil. 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 c...

View full recipe at My Recipes