Grilled Swordfish With Charmoula

• 3/4 cup canned crushed tomatoes in thick puree
• 5 tablespoons olive oil
• 3 1/2 teaspoons lemon juice
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground ginger
• 1 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 1/3 cup chopped flat-leaf parsley
• 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)

1. Light the grill or heat the broiler. Put the tomatoes in a blender or food processor and add 4 tablespoons of the oil, the lemon juice, cumin, paprika, oregano, ginger, 3/4 teaspoon of the salt, 1/8 teaspoon of the pepper, and the parsley. Blend just until the mixture becomes a coarse puree.
2. Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, about 4 minutes longer. Serve the sauce alongside.
3. Fish Alternatives: Cod, halibut, tilefish, mahimahi, mako shark, sturgeon, tuna--just about any fish steaks can stand in for the swordfish.
4. Wine Recommendation: Choose a pinot blanc from Alsace in France or a pinot gris from Oregon; both are delightful, easy-drinking white wines that will have enough body and the requisite moderate acidity to pair with the spicy tomato sauce.

tomatoes, olive oil, lemon juice, ground cumin, paprika, oregano, ground ginger, salt, freshground black pepper, flatleaf, swordfish steaks

Taken from www.myrecipes.com/recipe/grilled-swordfish-with-charmoula (may not work)