SWORDFISH WITH TOMATO HERB SAUCE Serves 3 to 4

Sauce:
1 28 oz. can San Marzano tomatoes drained and finely chopped
3 cloves garlic chopped fine
1 Tbsp. fresh mint leaves chopped fine
2 Tbsp. fresh basil leaves chiffonade
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar
1/4 tsp. dried oregano
Red pepper flakes to taste
1/4 cup plus 1 Tbsp.high quality extra virgin olive oil
3 -4 swordfish steaks at least 1 inch thick
1/2 tsp. salt
1/4 tsp. pepper
3 Tbsp. extra virgin olive oil
2 Tbsp. lemon juice for drizzling

Place tomatoes, garlic, mint, basil, oregano, salt, pepper and red pepper flakes in a bowl. Mix well.
Drizzle 1/4 cup plus 1 Tsp. olive oil over the mixture while stirring to combine.
Cover and let rest in the refrigerator overnight.

Preheat an outdoor grill or stovetop grill over medium heat brushing with olive oil to prevent sticking. Brush 3 Tbsp. olive oil on both sides of the swordfish steaks and sprinkle with salt and pepper.

Lay the steaks on the grill and cook for 3 minutes on each side turning only once.
Heat the sauce then plate the steaks spooning the sauce over and around the steaks. Drizzle with lemon juice.