- 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)
How to make this recipe
Light the grill or heat the broiler. 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.
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. Serve the sauce alongside.
Fish Alternatives Cod, halibut, tilefish, mahimahi, mako shark, sturgeon, tuna—just about any fish steaks can stand in for the swordfish.
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.