Grilled Swordfish With Smoked Tomato Salsa

• 1 1/2 pounds swordfish, about 1-inch thick
• Juice of 3 limes
• 1/2 teaspoon ground cumin
• 13 cup extra-virgin olive oil
• Salt
• Cayenne pepper
• 2 medium-ripe tomatoes, cut in thick slices
• 1 large onion, peeled and cut in thick slices
• 2 tablespoons finely chopped scallions
• 2 tablespoons minced fresh coriander

1. Divide the swordfish into four pieces of equal size.
2. Place it in a dish that will hold it in a single layer.
3. Combine the juice of one lime with the cumin, one-fourth cup of olive oil and salt and Cayenne pepper to taste.
4. Pour over the fish and turn it to coat all sides.
5. Marinate about 45 minutes.
6. Preheat grill or broiler.
7. Brush the tomato and onion slices with the remaining olive oil and grill or broil them until they just begin to sear.
8. Remove from grill, allow to cool slightly.
9. Finely chop the tomatoes and onions and combine with the scallions, coriander and remaining lime juice in a bowl.
10. Season to taste with salt and pepper.
11. Set aside.
12. Grill or broil the fish to the desired degree of doneness.
13. It should take about eight minutes for medium.
14. Check seasonings of salsa.
15. Serve the fish with a topping of the salsa on each portion.

swordfish, ground cumin, extravirgin olive oil, salt, cayenne pepper, tomatoes, onion, scallions, fresh coriander

Taken from cooking.nytimes.com/recipes/7359 (may not work)