Grilled Swordfish With Smoky Tomato-Anchovy Salsa

Yield: 4 to 6 servings Total time: 1 hour

4 (8-ounce) swordfish steaks, cut 3⁄4-inch

Salt and pepper

Extra-virgin olive oil

3 tablespoons red-wine vinegar, or to taste

1 teaspoon smoked Spanish paprika (Pimentón de la

Vera)

1 teaspoon tomato paste

2 small garlic cloves, smashed to a paste

1 medium red onion, diced small (about 1 cup)

1 sweet red pepper, diced (about 1 cup)

2 Fresno chiles, seeds removed and finely diced 4 anchovy fillets, chopped, plus 4 whole fillets for garnish

2 cups halved cherry tomatoes in different colors Pinch of dried oregano

Arugula leaves, for garnish thick

Prepare a charcoal grill or heat a gas grill. (Alternatively, use a cast-iron skillet or stovetop grill pan over mediumhigh heat.) Place swordfish steaks on a baking sheet and season on both sides with salt and pepper. Drizzle each with 1 teaspoon olive oil and rub with fingers to coat. Leave at room temperature.

In a mixing bowl, put vinegar, smoked paprika, tomato paste and garlic. Stir to dissolve tomato paste. Add onion, sweet pepper, chiles and 4 chopped anchovy fillets, and stir everything together. Add pinch of salt and 1⁄2- to 3⁄4-cup olive oil and stir again.

Add cherry tomatoes, lightly season with salt and pepper, then gently fold them into the mixture. Leave to marinate about 10 minutes.

Grill the swordfish steaks over medium-hot coals for about 4 minutes per side. Remove when you see juices begin to rise on second side.

Transfer to plates or a large platter. Stir salsa and spoon generously over fish. Sprinkle with oregano. Garnish with whole anchovy fillets. Surround with a generous amount of arugula and serve.

ANDREW SCRIVANI NYT Swordfish slices work best for grilling when they are cut to about 3/4-inch and sprinkled with olive oil.

ANDREW SCRIVANI NYT Sweet red pepper and Spanish paprika are mixed in to add spice and smoke to the salsa that will top the swordfish.