Grilled Pacific Swordfish
with Plum-Basil Relish

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4 servings
Preparation Time: 30 minutes / Cook Time: 15 minutes

• Ingredients
• For the spice rub:
• ¾tsp. kosher salt (optional)
• ½ tbsp. light brown sugar
• 1 tsp. paprika
• ¼ tsp. freshly ground black pepper
• 
  For the relish:
• 1 small bunch of basil
• 4 medium plums, halved, pitted and thinly sliced
• 1 tbsp. of pine nuts
• 1 tbsp. of balsamic vinegar
• 1tbsp. of extra virgin olive oil
• ¼ tsp. salt (optional)
• 1/8 tsp. freshly ground black pepper
• 4 4-oz. swordfish filets
• 1 tbsp. of olive oil for brushing

Instructions

1. Light the grill. To make the spice rub, combine the salt, brown sugar, paprika, and black pepper in a small bowl. Set aside.
2. To make the plum relish, pull the basil leaves from the stems. Reserve four attractive leaves for garnish, and thinly slice the rest. Combine 3 tbsp. of sliced basil leaves, plums, pine nuts, vinegar and olive oil in a bowl. Mix gently. Season to taste with pepper and salt. Set aside.
3. Pat the spice rub on both sides of each swordfish filet. Brush the grill and the fish with a little olive oil. Grill the swordfish over direct heat, with the grill covered, for about 4 minutes on each side.
4. Remove swordfish from grill. Set on dinner plates. Spoon some relish over each portion. Garnish with whole basil leaves. Serve.

Nutritional information
Calories per serving: 281. Carbohydrates: 18 grams. Fat: 12 grams. Protein: 26 grams. Fiber: 2 grams. Sodium: 464 milligrams.