Grilled Swordfish Steaks With Orange Thyme Sauce

• 2 swordfish steaks (about 2 to 2 1/2 pounds in all)
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 shallot, minced
• 1 clove garlic, minced
• 2 medium-ripe tomatoes, peeled, seeded and chopped
• 1/4 cup fresh thyme leaves
• 23 cup fresh orange juice
• 1/4 to 1/2 cup dry white wine
• Coarse salt and freshly ground pepper to taste

1. Wipe the swordfish steaks dry with paper towels.
2. Coat on both sides with two tablespoons olive oil.
3. Set aside.
4. Heat the remaining olive oil in a skillet with one tablespoon butter.
5. Add the shallots and garlic and cook until soft.
6. Add the tomatoes and thyme and cook for three minutes.
7. Add the orange juice and white wine and reduce slightly, cooking for five more minutes.
8. Season with salt and pepper and set aside until the fish is about to be grilled.
9. Preheat coals for grilling.
10. Cook the fish about five minutes on each side, depending on the thickness of the steaks.
11. Meanwhile, bring the sauce to a boil.
12. Off heat, stir in the remaining butter.
13. Pour the sauce over the steaks and serve.

swordfish, olive oil, unsalted butter, shallot, clove garlic, tomatoes, thyme, orange juice, white wine, salt

Taken from cooking.nytimes.com/recipes/11440 (may not work)