1 1/4 pounds plum tomatoes, halved crosswise
1 tablespoon olive oil
1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4 inch pieces
1 1/2 teaspoons lemon juice
1 tablespoon chopped fresh dill
4 (8 ounce) swordfish steaks about 1 inch thick
Heat the broiler or light the grill. Coat the tomato halves with 1 teaspoon olive oil. Broil the tomatoes cut side down, until the skins start to blacken, about 10 minutes. Slip off the skins and put the tomatoes in a medium glass bowl. Add the cucumber, lemon juice, dill, and stir to break up the tomatoes to combining all ingredients thoroughly. Coat the swordfish with the remaining 2 teaspoons oil. Grill or broil the fish for 4 minutes. Turn and cook until golden brown and just done, 4 to 5 minutes longer. Serve with salsa.
calories 339 kcal, carbs 8g, dietary fiber 2g, fat 12g, protein 46g, sugars 5g