Grilled Swordfish With Nectarine-Onion Salsa

• 2 lbs about 6 nectarines, quartered
• 2 red onions, quartered
• 2 tablespoons extra virgin olive oil, plus more
• extra virgin olive oil, for grilling
• coarse salt
• fresh ground pepper
• 2 teaspoons Dijon mustard
• 2 tablespoons white wine vinegar
• 1 teaspoon white wine vinegar
• 2 teaspoons jalapeno chile, seeded and minced
• 14 cup of fresh mint, torn
• 5 swordfish steaks (each 1 lb, and 1-inch thick)

1. Preheat grill to medium heat.
2. Toss nectarines and onions with oil in a medium bowl.
3. Season with salt and pepper.
4. Grill nectarines and onions, turning often, until softened, 15-20 minutes.
5. Reserve juices in a bowl.
6. Trasnsfer nectarines and onions to a cutting board, and let cool slightly.
7. Combine mustard, vinegar, and chile, in the reserved bowl.
8. Cut nectarines and onions into 1/4 - 1/2 inch thick slices.
9. Add to bowl.
10. Stir in mint, and season with salt and pepper.
11. Lightly coat both sides of each swordfish steak with oil.
12. Season with salt and pepper.
13. Grill turning once, until cooked through, 3-4 minutes per side.
14. Cut each fish in half, and transfer to serving platter.
15. Top with nectarine-onion salsa.

nectarines, red onions, extra virgin olive oil, extra virgin olive oil, salt, fresh ground pepper, mustard, white wine vinegar, white wine vinegar, jalapeno chile, mint, swordfish

Taken from www.food.com/recipe/grilled-swordfish-with-nectarine-onion-salsa-333092 (may not work)