Grilled Swordfish With Tomato-And-Cucumber Salsa

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Ingredients

1 1/4 pounds plum tomatoes (about 6), halved crosswise

1 tablespoon cooking oil

1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice

1 1/2 teaspoons lemon juice or wine vinegar

1 tablespoon chopped fresh dill

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

4 swordfish steaks, about 1 inch thick (about 2 pounds in all)

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