Ingredients
1¼lbplum tomatoes,(about 6)
1tbspcooking oil
1cucumber
1½tsplemon juice,or wine vinegar
1tbspfresh dill,chopped
1tspsalt
½tspfresh ground black pepper
4swordfish steaks
Preparation
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, for about 10 minutes, until the skins start to blacken. Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl.
Add the cucumber, lemon juice, dill, ¾ teaspoon of the salt, and ¼ teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients.
Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon pepper
Grill or broil the fish for 4 minutes. Turn and cook for 4 to 5 minutes longer until golden brown and just done.
Serve with the salsa, and enjoy!
