Broiled Swordfish With Chick Peas and Tomatoes

• 2 swordfish steaks, 1 1/2 inches thick, about two pounds in all
• 2 tablespoons creme fraiche
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 4 cups canned Italian tomatoes, coarsely chopped
• 1/2 teaspoon hot pepper flakes
• 2 teaspoons fresh rosemary leaves
• Coarse salt and freshly ground pepper to taste
• 1 pound cooked chick peas or two 8-ounce cans, rinsed and drained

1. Preheat broiler.
2. Spread the swordfish steaks on both sides with the creme fraiche.
3. Set aside.
4. Soften the onion with the garlic in the olive oil.
5. Add the tomatoes, hot pepper flakes, rosemary, salt and pepper.
6. Simmer gently for 15 minutes.
7. Add the chick peas and cook another 10 minutes.
8. Meanwhile, season the swordfish steaks with salt and pepper and broil, turning once, until medium rare.
9. Serve with chick peas on the side.

swordfish, creme fraiche, onion, garlic, olive oil, italian tomatoes, hot pepper, rosemary, salt, chick peas

Taken from cooking.nytimes.com/recipes/3873 (may not work)