Grilled Swordfish with Tomato-and-Cucumber Salsa

1. 1

   Light the grill or heat the broiler.

2. 2

   Coat the tomato halves with 1 teaspoon of the oil.

3. 3

   Grill the tomatoes cut-side up (or broil them cut-side down), until the skins start to blacken, about 10 minutes.

4. 4

   Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl.

5. 5

   Add the cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.

6. 6

   Stir to break up the tomatoes and to combine the ingredients.

7. 7

   Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

8. 8

   Grill or broil the fish for 4 minutes.

9. 9

   Turn and cook until golden brown and just done, 4 to 5 minutes longer.

10. 10

    Serve with the salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.