2 medium, ripe, halved, seeded, and diced
8 medium, pitted kalamata variety, sliced
Golden seedless raisins
2 tsp, drained
1 small clove(s), minced
Uncooked swordfish fillet(s)
24 oz, 4 (6-ounce), about 3⁄4 inch thick
2 Tbsp, toasted
2 Tbsp, fresh, thinly sliced
- To make the relish, combine the tomatoes, olives, raisins, capers, vinegar, and garlic in a small bowl.
- Spray the grill rack with nonstick spray; preheat the grill to medium-high or prepare a medium-high fire.
- Sprinkle both sides of the swordfish with the salt and place on the grill rack. Grill, covered, until the swordfish is just opaque in the center, 4 –5 minutes on each side.
- Stir the pine nuts into the tomato relish. Spoon on top of the swordfish and sprinkle with the basil. Yields 1 swordfish steak and 1⁄2 cup tomato relish per serving.