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1
Combine the garlic, lemon juice, 6 tablespoons of the olive oil, and the oregano in a large plastic bag with a resealable closure.
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2
Add the swordfish and marinate in the refrigerator, turning the bag over once or twice, for 1 to 2 hours.
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3
Toss the tomatoes with the salt and drain in a colander for 15 minutes.
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4
Pat dry on paper towels.
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5
Soak the red onion in ice water for 20 minutes.
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6
Drain and pat dry.
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7
Combine the tomatoes, onion, cucumber, olives, radishes, feta, capers, vinegar, and the remaining 2 tablespoons olive oil in a large bowl.
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8
Toss well and season with salt and pepper.
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9
You should have about 3 cups.
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10
Prepare a charcoal fire and allow the coals to burn down to a gray ash.
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11
Lightly oil the grill and set about 4 inches from the coals.
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12
(Alternatively, preheat a large well-oiled grill pan or preheat the broiler and set a broiling pan about 4 inches from the heat.)
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13
Remove the sword-fish from the marinade and pat dry with paper towels.
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14
Season on both sides with salt and pepper.
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15
Grill or broil until lightly browned and slightly firm to the touch, 4 to 5 minutes per side.
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16
Serve on warmed plates topped with a spoonful of the salsa.
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17
Garnish each plate with a pinch of the shredded basil.
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18
Serve the remaining salsa on the side.
