Grilled Fish with Tomato and Roast Pepper Compote

                               
                          Yes, that's right.  More tomatoes.  No apologies...

     The recipe specified serving this Roasted Pepper and Tomato Compote with Sword Fish.  I used salmon, and kept thinking... It would be great with pork, chicken or beef, also.

             Grilled Fish with Tomato and Roast Pepper Compote
       from The Union Square Cafe Cookbook by Danny Meyer and Michael Romano

COMPOTE:
• 1/2 cup raisins
• 1/4 cup white wine
• 2 red bell peppers
• 1 yellow bell pepper
• 3 medium tomatoes, peeled, seeded, and diced
• 1 1/2 cups leek rounds, white and light green parts only, washed
• 1/3 cup extra-virgin olive oil
• 1 cup chopped zucchini
• 1 1/2 teaspoons minced garlic
• 1/4 cup pine nuts, lightly toasted
• 1/3 cup tightly packed basil, cut into thin strips
• 2 tablespoons balsamic vinegar
• 1 tablespoon kosher salt
• 1/4 teaspoon freshly ground black pepper
FISH:
• 4  6-ounce swordfish steaks (I used wild salmon fillets), 3/4-inch thick
• 2 tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 basil sprigs

1.  Combine the raisins and the white wine in a small saucepan and bring to a simmer over medium heat.  Remove immediately from the heat and set aside to plump.
2.  Preheat the broiler.
3.  Cook the red and yellow peppers under the broiler, turning often, until their skins blacken.  Place the charred peppers in a paper bag or in a closely covered container until they are cool enough to handle.  Rub off the skins (never run them under water, which washes away the flavorful oils) and discard the seeds.  Cut the peppers into 1-inch dice, combine in a bowl with the diced tomatoes, and set aside.
4.  In a small sauté pan over low heat, cook the leeks in 2 teaspoons of the olive oil until they are tender, stirring frequently, 5 to 7 minutes.  Add to the peppers and tomatoes.
5.  In the same pan, heat 2 teaspoons of olive oil and cook the zucchini over medium heat until softened but not limp, 3 to 4 minutes.  Combine with the other compote ingredients.
6.  Drain the raisins, discarding any remaining wine, and add to the compote, along with the garlic, pine nuts, basil, balsamic vinegar, and remaining olive oil.  Season with the salt and pepper and mix well.  Reserve at room temperature.
7.  Preheat a grill, grill pan, or barbecue to very hot.  Brush the swordfish steaks with the olive oil and season with salt and pepper.  Cook 3 to 4 minutes a side.  Transfer to a warm platter, garnish with the basil sprigs, and serve with the compote. 

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