|1 head of radicchio||Pepper|
|1 cup halved cherry tomatoes||Sumac|
|½ tbsp grated ginger||Smoked paprika|
|½ tbsp grated garlic||Extra Virgin Olive Oil|
|1 small shallot, minced||Moscatel vinegar|
Start charcoal and build a hot fire, or start gas grill to medium high. Season swordfish with salt, pepper and sumac as desired. Core radicchio and remove all leaves. Place in large mixing bowl and toss with olive oil. Salt halved tomatoes on a cutting board. Mix ginger, garlic, salt, pepper, 2 tbsp evoo and 1 tbsp vinegar.
When fire is ready, grill swordfish for four minutes, then turn and cook until firm, but not flaky, about 3-4 minutes depending on thickness. Remove from grill and rest. Add radicchio to grill and cook over direct flame until wilted and charred, turning frequently to prevent burning, about 3-4 minutes. Add tomatoes to ginger, garlic mix and stir to combine. Add more salt if necessary. Toss cooked radicchio with 1 tbsp evoo, ½ tbsp vinegar, salt and smoked paprika.
Place swordfish on serving platter, top with tomato ginger salsa. Add radicchio to platter and serve.
Serves 4 as an entrée