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.
2. 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.
3. Blend just until the mixture becomes a coarse puree.
4. Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
5. Grill or broil the fish for 4 minutes.
6. Turn and cook until golden brown and just done, about 4 minutes longer.
7. Serve the sauce alongside.

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

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