1. Prepare grill.

2. To make the salsa, lightly brush tomatoes and shallots with 1 Tbsp. of olive oil. Place on grill. As the skin begins to char on one side of the tomato, turn it until most of the tomato has charred skin, about 5 minutes. Be careful not to burn the tomatoes. Turn the shallots as well, after 2 to 3 minutes on a side.

3. Place grilled shallots in a food processor and pulse until chopped. Quarter the tomatoes. Open the lid of the processor and add the tomatoes, balsamic vinegar, red wine vinegar, 2 Tbsp. chopped cilantro, parsley, 1 tsp. salt, 1/2 tsp. pepper, and 3 Tbsp. olive oil. Pulse until just chopped; salsa should be chunky. Set aside. Alternatively if you do not have a food processor, mince the shallots and place in a medium bowl.

4. To prepare the swordfish, combine 3 Tbsp. olive oil, 1 Tbsp. cilantro, garlic, 1/2 tsp. salt and 1/8 tsp. pepper in a small bowl. Pour into a flat pan. Add swordfish steaks and coat both sides.

5. Place swordfish on grill. Grill for about 5 minutes and flip. Then grill for another 5 minutes, depending on thickness. When swordfish is done, a knife can easily penetrate the flesh.

6. To serve, divide the swordfish among four plates and top with salsa.

Source: Hannaford fresh Magazine, July - August 2006