Broiled Swordfish with capers and fresh tomato relish

Tho, I normally don't like tomatoes with fish, I do like diced fresh toms. with just about anything!!

4 -6oz. boneless swordfish, or halibut
S&P freshly ground to taste
4 t. chopped fresh thyme leaves
4 T. EVOO
4 T. finely chopped shallots
1/4 c. drained capers
1/4 t. minced garlic
4 plum tomatoes, cored and cut into small cubes
1 T. red wine vinegar
1 T. lemon juice
4 T. chiffanaded basil and finely chopped parsley
Lemon wedges

Preheat broiler. Place swordfish fillets in an overproof flat dish spritzed with olive oil spray. Sprinkle with S&P, and the thyme. Pour over 2 of the T. of EVOO. Set aside, and cover with plastic wrap. Let stand in a cool place for 15 mins. Meanwhile, heat the remaining EVOO in a saucepan. Add the shallots and capers. Cook until wilted. Add tomatoes, S&P, and garlic. Cook, stirring for about 3 mins. Add vinegar and lemon juice. Blend well. Remove from heat, and keep warm.
Place fillets under broiler about 4" from the heat. Broil about 3 mins. Carefully turn over, and broil for 3 mins. more or until cooked through and the fish flakes or turns white. Transfer to a warm serving plate, and spoon sauce over. Sprinkle with basil and parsley. Garnish with lemon wedges or cut into pretty crowns.

Bon Appetit!!

Have FUN today despite the RAIN.

Love,

MM