Grilled Swordfish with Fresh Tomato and Herb Salsa

Makes 4 servings

Ingredients:

4 large fresh plum tomatoes
1/4 cup chopped fresh basil
2 tablespoons chopped fresh marjoram
1 shallot, minced
2 tablespoons balsamic vinegar
1 tablespoon olive oil
4 6-ounce swordfish steaks, 3/4 to 1 inch thick
olive oil
cracked black 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 olive
oil. Season with salt and pepper. (Can be made 1 hour ahead. Let stand
at room temperature.)

Prepare barbecue (medium-high heat) 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 fish to
plates. Spoon tomato salsa over and serve.