Grilled Swordfish with Charmoula

Ingredients

• 0.3 cup flat-leaf parsley chopped
• 1.5 teaspoons ground cumin 
• 0.3 teaspoon ground ginger 
• 0.3 teaspoon fresh-ground pepper black
• 3.5 teaspoons juice of lemon 
• 5 tablespoons olive oil 
• 0.5 teaspoon oregano dried
• 1.5 teaspoons paprika 
• 1 teaspoon salt 
• 4  swordfish steaks ( 2 pounds in all)
• 0.8 cup tomatoes in purée thick canned crushed

Equipment

• food processor
• blender
• grill
• broiler

Directions

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. Blend just until the mixture becomes a coarse puree.
3. Coat the swordfish with the remaining 1 tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, about 4 minutes longer.
4. Serve the sauce alongside.
5. Fish Alternatives: Cod, halibut, tilefish, mahimahi, mako shark, sturgeon, tuna--just about any fish steaks can stand in for the swordfish.
6. Wine Recommendation: Choose a pinot blanc from Alsace in France or a pinot gris from Oregon; both are delightful, easy-drinking white wines that will have enough body and the requisite moderate acidity to pair with the spicy tomato sauce.