1 large or 2 medium green tomato(es), cored, seeded and cut into 1/4-inch dice (8 ounces)
1/4 cup red onion, cut into 1/4-inch dice
1 to 2 teaspoons chopped garlic
1/2 to 1 jalapeno pepper, stemmed, seeded and minced
Juice from 1 large lime (2 to 3 teaspoons)
1 tablespoon finely chopped cilantro leaves, plus 2 sprigs for garnish
Pinch ground cumin
Salt and freshly ground black pepper, to taste
1-pound swordfish steak, preferably 1 inch thick, cut in 2 equal pieces
1 to 2 tablespoons olive oil
1 tablespoon Cajun seasoning, such as McCormick's brand

Combine the green tomato(es), red onion, garlic and jalapeno pepper, to taste, lime juice and chopped cilantro in a medium bowl. Season with the cumin and salt and pepper, to taste. Cover and keep at room temperature. Leftover salsa can be refrigerated in an airtight container for 3 to 4 days.

Brush the swordfish steaks with the oil and season all over with the Cajun spice blend.

Prepare grill for high heat. If using a gas grill, preheat to medium. If using a charcoal grill, light charcoal or wood briquettes; when briquettes are ready, distribute them under cooking area for direct heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat grill rack with oil and place it on grill.

Grill swordfish steaks for about 5 minutes, then turn them over and grill for 5 minutes. Fish should be firm but not dry. Transfer to individual plates and garnish with a few tablespoons of salsa and the cilantro sprigs. Serve hot.

Makes 2 servings.

— Recipe from chef Rob Klink of the Oceanaire Seafood Room in D.C.