Grilled Swordfish with Fresh Tomato-Herb Salsa

• 4 large fresh plum tomatoes
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh marjoram
• 1 shallot, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 4 6-ounce swordfish steaks (3/4 to 1 inch thick)
• Olive oil
• Cracked black peppercorns

1. Bring medium saucepan of water to boil.
2. Add tomatoes and blanch 30 seconds.
3. Drain.
4. Transfer to medium bowl.
5. Cover with cold water; cool.
6. Peel tomatoes.
7. Cut in half; squeeze out juices.
8. Chop tomatoes; transfer to bowl.
9. Add herbs, shallot, vinegar and 1 tablespoon oil.
10. Season with salt and pepper.
11. (Can be made 1 hour ahead.
12. Let stand at room temperature.)
13. Prepare barbeque (medium-high heat) or preheat broiler.
14. Brush fish with oil.
15. Sprinkle with generous amount of peppercorns and salt.
16. Grill until just cooked through, about 4 minutes per side.
17. Transfer fish to plates.
18. Spoon tomato salsa over and serve.

fresh plum tomatoes, fresh basil, fresh marjoram, shallot, balsamic vinegar, olive oil, swordfish, olive oil

Taken from www.epicurious.com/recipes/food/views/grilled-swordfish-with-fresh-tomato-herb-salsa-2127 (may not work)