Broiled Swordfish Steak With Rosemary

• 4 8-ounce pieces swordfish (or 1 2-pound steak)
• 3 tablespoons olive oil
• Juice 1 lemon
• 1 tablespoon fresh thyme leaves, chopped (or 1/2 teaspoon dried)
• Coarse salt and freshly ground pepper to taste
• 2 shallots, coarsely chopped
• 4 ripe tomatoes, peeled, skinned and chopped (or 1 1/2 cups canned)
• 1 tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried)

1. Wipe the swordfish dry with paper towels.
2. Combine two tablespoons olive oil with the lemon juice, thyme, salt and pepper.
3. Brush the mixture on the swordfish and marinate for one hour.
4. Preheat broiler to high.
5. Meanwhile, soften the shallots in the remaining tablespoon olive oil over low heat and add the tomatoes and rosemary.
6. Cook for three to four minutes, stirring occasionally.
7. Set aside.
8. Broil the swordfish for five to seven minutes, turn and broil for about three minutes longer.
9. Place on a serving dish or individual warm plates and place the tomato-rosemary mixture on the side.
10. Serve immediately.

swordfish, olive oil, lemon, thyme, salt, shallots, tomatoes, rosemary

Taken from cooking.nytimes.com/recipes/2871 (may not work)