Grilled Fish with Orange Salad
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2 Tbsp finely chopped red onion pinch of crushed red pepper
2 Tbsp extra-virgin olive oil
2 tsp fresh lemon juice
1/2 tsp pepper
3 large navel oranges
8 oil-cured black olives, pitted and coarsely chopped
1/2 cup fresh mint leaves, chopped (2 Tbsp)
4  (1/2 inch thick) swordfish steaks, about 6 oz each

With a sharp knife, peel oranges, making sure to remove the white pith.
Holding oranges over a medium bowl, remove sections by cutting along
membranes with a small knife, letting sections fall into bowl. Stir in the
olives, mint, onion, crushed pepper, 1 Tbsp of the oil and the lemon juice.
Refrigerate. Heat grill to HIGH and brush with about 1/2 of the oil. Brush
swordfish with the other half, and sprinkle with pepper. Grill fish 2-3
minutes on each side, or just until cooked thru. Transfer fish to serving
plates, top with the orange/olive/mint salad, and serve.

From Woman's Day magazine 6/2/98