Grilled Swordfish with Charmoula

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Ingredients

1. 3/4 cup canned crushed tomatoes in thick puree
2. 5 tablespoons olive oil
3. 3 1/2 teaspoons lemon juice
4. 1 1/2 teaspoons ground cumin
5. 1 1/2 teaspoons paprika
6. 1/2 teaspoon dried oregano
7. 1/4 teaspoon ground ginger
8. 1 teaspoon salt
9. 1/4 teaspoon fresh-ground black pepper
10. 1/3 cup chopped flat-leaf parsley
11. 4 swordfish steaks, about 1 inch thick (about 2 pounds in all)

1. 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.
2. 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.