Grilled Swordfish with Fresh Tomato-Herb Salsa

1. 1

   Bring medium saucepan of water to boil.

2. 2

   Add tomatoes and blanch 30 seconds.

3. 3

   Drain.

4. 4

   Transfer to medium bowl.

5. 5

   Cover with cold water; cool.

6. 6

   Peel tomatoes.

7. 7

   Cut in half; squeeze out juices.

8. 8

   Chop tomatoes; transfer to bowl.

9. 9

   Add herbs, shallot, vinegar and 1 tablespoon oil.

10. 10

    Season with salt and pepper.

11. 11

    (Can be made 1 hour ahead.

12. 12

    Let stand at room temperature.)

13. 13

    Prepare barbeque (medium-high heat) or preheat broiler.

14. 14

    Brush fish with oil.

15. 15

    Sprinkle with generous amount of peppercorns and salt.

16. 16

    Grill until just cooked through, about 4 minutes per side.

17. 17

    Transfer fish to plates.

18. 18

    Spoon tomato salsa over and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.