Yellow Tomato Coulis:
In a saucepan over med-low heat, sweat onions in olive oil. Stir frequently, and do not brown. When onions are translucent, add garlic and basil and cook for 2-3 minutes longer. Add tomatoes. Cook for 30 minutes or until tomatoes have stewed completely. Season with salt and pepper. Puree mixture in blender. Check for final seasoning and reserve at room temperature. Extra coulis may be refrigerated.
Mix all ingredients together in a mixing bowl and check for final seasoning.
Preheat grill. Brush zucchini, squash and swordfish with olive oil and season with salt & pepper. When grill is hot, place potatoes and zucchini slices on the grill. Rotate them at 90 degrees to get criss cross grill marks. Turn them over after two minutes and slow them on a cooler section of the grill.
Start swordfish steaks over hot part of the grill. Mark them in the same fashion as the vegetables. Slow fish down over medium heat. It should take no more than 8-10 minutes for a steak that is 3/4 inches thick.
To Assemble:* from the Foley Fish Cookbook
Place about cup yellow tomato coulis on each plate. Arrange 3 slices of zucchini and 3 halves of new potatoes around the center of the plate. Place swordfish steaks directly on top of each setup and top each one with tomato salsa. Serve immediately. Chef Ted Gidley, Clarke Cooke House, Newport, RI