Grilled Swordfish with Tomato Chutney - Restaurant Association of Nova Scotia

Ingredients

• 2 6- to 8-ounce fresh or frozen swordfish or halibut steaks, cut 1 inch thick
• 2 teaspoons olive oil
• 1 small leek or 2 green onions, chopped (1/4 cup)
• 1 cup chopped, seeded tomato
• 1/4 cup snipped fresh basil
• 1 tablespoon drained capers
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt