Grilled Swordfish with Eggplant-Tomato Relish Recipe

• Relish:
• 4 Tablespoons Extra Virgin Olive Oil
• 1 onion, sliced 1/2 inch thickness
• 1 medium eggplant, peeled and cut into 1/2inch slices
• 2 garlic cloves, minced
• 1 cup grape tomatoes, quartered
• 8 pitted Kalamata olives, coarsely chopped
• 2 teaspoons balsamic vinegar
• 2 Tablespoons chopped fresh basil leaves
• Fish:
• 4 6 ounce swordfish steaks or any firm lean white fish, rinsed and patted dry
• 3 Tablespoons Extra Virgin Olive Oil
• 1/4 teaspoon salt
• 1 medium lemon, quartered

Directions