2 4-6 ounce Swordfish Fillets
1 Peach, cut into small dice
1/4 Red Onion, cut into small dice
1/4 cup Basil, roughly Chopped
1 tablespoons Lemon Juice
Combine peaches, red onion, basil, and lemon juice in a small bowl. Stir to mix well. Let stand in the refrigerator until ready to use.
Season the swordfish on both sides with salt and pepper. Grill for 3-4 minutes on each sides. Place the swordfish on a plate and top with peach relish.
Photographed by Alli Shepherd.