Recipe - Grilled Swordfish With Crunchy Vegetables And Lavender Sauc

4 lg Fresh plum tomatoes
One fourth cup Chopped fresh basil
2 tablespoon Chopped fresh marjoram
1 Shallot; minced
2 tablespoon Balsamic vinegar
1 tablespoon Olive oil
4 Swordfish steaks; (Three fourths to 1
inch
; thick) (6ounce)
Olive oil
Cracked black peppercorns

Bring medium saucepan of water to boil. Add tomatoes and blanch 30 seconds.
Drain. Transfer to medium bowl. Cover with cold water; cool. Peel tomatoes.
Cut in half; squeeze out juices. Chop tomatoes; transfer to bowl. Add
herbs, shallot, vinegar and 1 tablespoon oil. Season with salt and pepper.
(Can be made 1 hour ahead. Let stand at room temperature.)

Prepare barbeque (mediumhigh heat) or preheat broiler. Brush fish with
oil. Sprinkle with generous amount of peppercorns and salt. Grill until
just cooked through, about 4 minutes per side. Transfer fish to plates.
Spoon tomato salsa over and serve.

Serves 4.

Per serving: calories, 295; fat, 16 g; sodium, 144 mg; cholesterol, 59 mg

Bon Appetit July 1994

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