From A Fresh Look at Saucing Foods by Didi Davis
Makes about 2 cups
3/4 pound cherry tomatoes or 2 regular-sized tomatoes
2 jalapeño chiles, cored, seeded, and minced
1 scallion, trimmed and sliced
1 large clove garlic, minced
1 or 2 limes
1 tablespoon chopped fresh cilantro
Fine Himalayan Dark Pink Salt
Serves 4 to 6
2 pounds swordfish, 1-inch thick
Freshly ground Sarawak Black Pepper
If using regular tomatoes, core and seed them; if using cherry tomatoes, there is no need to core and seed them. Chop the tomatoes finely and place them in a bowl. Add the chiles, scallion, garlic, juice of 1 lime, cilantro, and salt to taste. Depending on the sweetness of the tomatoes or, if you like lots of lime, use the second lime. Set the salsa aside until the fish is ready.
Preheat the grill or broiler and brush the fish lightly with oil. Grill or broil it for about 5 minutes on each side, or until no longer pink in the middle. Season with salt and pepper and serve with salsa.
Variation: replace the tomatoes in this basic salsa with other ingredients such as mango, papaya, pineapple, or cucumber.
Variation: salsa maybe be also served alongside cold roasted beef, pork, lamb or poultry.