Grilled Swordfish with Tomato-and-Cucumber Salsa

Ingredients

• 1 tablespoon cooking oil 
• 1  cucumber peeled halved lengthwise seeded cut into 1/4-inch dice
• 1 tablespoon optional: dill fresh chopped
• 0.5 teaspoon fresh-ground pepper black
• 1.3 pounds plum tomatoes halved ( 6)
• 1 teaspoon salt 
• 4  swordfish steaks ( 2 pounds in all)
• 1.5 teaspoons red-wine vinegar 

Equipment

• bowl
• grill
• broiler

Directions

1. Light the grill or heat the broiler. Coat the tomato halves with 1 teaspoon of the oil. Grill the tomatoes cut-side up (or broil them cut-side down), until the skins start to blacken, about 10 minutes. Slip off the skins and put the tomatoes in a medium glass or stainless-steel bowl.
2. Add the cucumber, lemon juice, dill, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Stir to break up the tomatoes and to combine the ingredients.
3. Coat the swordfish with the remaining 2 teaspoons oil and sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, 4 to 5 minutes longer.
4. Serve with the salsa.
5. Fish Alternatives: Halibut, marlin, and salmon steaks are also delicious grilled, and any of these would go well with the salsa.
6. Variations: Use 1 tablespoon chopped fresh basil in place of the dill. A tablespoon of fresh mint is another tasty alternative.
7. Wine Recommendation: A light white wine with plenty of refreshing acidity is perfect with both the fish and the fresh vegetables. Try a Muscadet de Svre-et-Maine from the Loire Valley in France.