Grilled Swordfish With Fig Relish

• 8 ounces fresh figs
• 1 tablespoon minced capers
• Zest of 1 lemon, minced
• Juice of 1 lemon
• 3 tablespoons olive oil
• Salt and fresh black pepper to taste
• 1 large or 2 smaller swordfish steaks, a total of 1 1/2 to 2 pounds (tuna may be substituted)
• 2 tablespoons chopped parsley
• 2 tablespoons chopped basil

1. Start a charcoal or wood fire or preheat a gas grill or the broiler.
2. The fire should be moderately hot, and the rack set about 4 inches from the heat.
3. Gently rinse and stem the figs; chop them into about 1/4-inch pieces, being sure to catch all the juice.
4. Toss in a bowl with the capers, lemon zest and juice, 2 tablespoons of the olive oil, salt and pepper.
5. Set aside while you cook the fish.
6. Brush or rub the fish with the remaining oil, season it with salt and pepper and grill it, turning once, for a total of 6 to 12 minutes.
7. (Swordfish is done when firm and almost opaque throughout; tuna can be cooked to any degree of doneness you like.)
8. Just before serving, add the herbs to the fig relish; then taste and adjust the seasonings.
9. Serve the fish with the fig relish spooned on top.

fresh figs, capers, lemon, lemon, olive oil, salt, swordfish, parsley, basil

Taken from cooking.nytimes.com/recipes/9656 (may not work)