Ingredients:
2 garlic cloves, minced
1/4 cup dry white wine
1/4 cup freshly squeezed lemon juice
2 tablespoons low-sodium soy sauce
1 teaspoon Dijon mustard
3 tablespoons olive oil
Four 6-ounce swordfish steaks (3/4 to 1 inch thick)
4 large, fresh heirloom tomatoes, diced
1/4 cup fresh basil, cut into thin strips
2 tablespoons fresh marjoram, chopped
1 shallot, minced
2 tablespoons balsamic vinegar
1 to 2 tablespoons extra-virgin olive oil
Salt & freshly ground pepper
Method: In a mixing bowl, combine the garlic, white wine, lemon juice, soy sauce, Dijon mustard and, olive oil. Whisk to combine. Place the swordfish steaks in a resealable plastic bag and pour the marinade into the bag. Seal the bag, toss well to coat and refrigerate for at least 1/2 hour, and up to 1 hour (acids in contact with fish for long periods of time tend to toughen the flesh).
To make the tomato salsa, combine the tomatoes, basil, marjoram, shallot, balsamic, and extra-virgin olive oil in a mixing bowl. Toss to coat. Season with salt and pepper and let the salsa stand at room temperature for 30 minutes before serving.
Heat your barbeque to medium-high heat or preheat the broiler. Drain the fish from the marinade and season the swordfish filets with salt and pepper. Grill or broil until cooked through, about 4 minutes per side. Place the cooked swordfish filets on a platter and spoon the tomato salsa over the top.
