Grilled Swordfish with Tomato and Red Pepper Salsa

I stumbled across this recipe in an email from Yankee Magazine. It was absolutely delicious! By the way, there are many excellent recipes on the www.newengland.com website (Yankee Magazine). 

Ingredients

2 ripe tomatoes, seeded and chopped

1/3 cup diced green pepper

1/3 cup diced yellow pepper

1/3 cup diced red onion

2 tablespoons, plus 2 teaspoons olive oil

2 tablespoons fresh lime juice

2 tablespoons red wine vinegar

1 large garlic clove, crushed through a press or minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh cilantro

1 jalapeno pepper, minced (or to taste)

salt and freshly ground black pepper

Four 6-ounce swordfish steaks, about 1-1/2 inches thick

Directions

In a large bowl, combine the tomatoes, green pepper, yellow pepper, red onion, 2 tablespoons oil, lime juice, vinegar, garlic, basil, and thyme. Season with salt and pepper to taste. The salsa can be made up to 3 hours ahead.

Build a hot charcoal fire or preheat a gas grill. Brush the fish with the remaining 2 teaspoons of oil and season with salt and pepper. Grill, turning once, until nicely charred and the fish is just cooked through, about 5 minutes per side.

Spoon the salsa over the fish and serve.