Grilled Swordfish With Fig Relish

1. 1

   Start a charcoal or wood fire or preheat a gas grill or the broiler.

2. 2

   The fire should be moderately hot, and the rack set about 4 inches from the heat.

3. 3

   Gently rinse and stem the figs; chop them into about 1/4-inch pieces, being sure to catch all the juice.

4. 4

   Toss in a bowl with the capers, lemon zest and juice, 2 tablespoons of the olive oil, salt and pepper.

5. 5

   Set aside while you cook the fish.

6. 6

   Brush or rub the fish with the remaining oil, season it with salt and pepper and grill it, turning once, for a total of 6 to 12 minutes.

7. 7

   (Swordfish is done when firm and almost opaque throughout; tuna can be cooked to any degree of doneness you like.)

8. 8

   Just before serving, add the herbs to the fig relish; then taste and adjust the seasonings.

9. 9

   Serve the fish with the fig relish spooned on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.