|Swordfish steaks||4 (Fresh / Frozen, 1/2 Inch Thick)|
|Canned tomato paste||3 Ounce (1/2 Of 6 Ounce Can / 1/3 Cup)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Garlic||6 Clove (30 gm), sliced|
|Cayenne pepper/Few dashes hot pepper sauce||1⁄8 Teaspoon|
|Chopped cilantro/Parsley||3 Tablespoon|
|Olive oil/Vegetable oil||2 Tablespoon|
Thaw fish, if frozen.
In small saucepan, combine tomato paste, wine, garlic and cayenne.
Bring to boil.
Reduce heat; simmer, covered, 1 hour, stirring occasionally.
Press mixture through sieve; discard garlic.
Stir in cilantro and oil.
Cool to room temperature.
Place fish in shallow glass dish; brush cooled marinade over fish.
Cover and refrigerate 30 minutes.
Drain fish; reserve marinade.
Grill fish, on covered grill, over medium-hot briquets 4 minutes; brush with marinade.
Turn and cook 3 to 5 minutes longer or until fish flakes easily when tested with fork.
Brush again with marinade.