From Joan Deccio Wickham

Servings: 4

INGREDIENTS:

3 large navel oranges, peeled, remove white pith, and section

1 medium Walla Walla Sweet Onion, sliced into thin slices

8 oil cured black olives, pitted and coarsely chopped

2 tablespoons fresh mint

Pinch of red pepper flakes

4 tablespoons extra virgin olive oil

2 teaspoons fresh lemon juice

4 1/2 - inch thick swordfish steaks, (about 6 ounces each)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

INSTRUCTIONS:

1. Mix together oranges, onions, olives, mint, and red pepper flakes 3 tablespoons olive oil and lemon juice in a medium size bowl. Set aside.
2. Grill the Swordfish:
   1. Preheat the grill to medium high heat.
   2. Brush swordfish with remaining olive oil and sprinkle with salt and pepper.
   3. Grill for 2 to 3 minutes on each side, just until cooked through. Transfer
      to serving plates, top with Walla Walla Sweet Onion Salsa and serve.