Grilled Swordfish with Tomato Olive Salsa

Ingredients

• 12 ounces (340 g) plum tomatoes, (cored, seeded and diced)
• 6 tablespoons (80 ml) Garlic-Infused Oil,
• 1/4 cup (40 g) pitted Kalamata olives, (chopped)
• 1/4 cup (40 g) pitted green olives, (such as Castelvetrano, chopped)
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons drained, brined small capers
• 1 tablespoon balsamic vinegar or red wine vinegar
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons Garlic-Infused Oil
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon dried basil, (or 1 teaspoon fresh, since you have it around)
• 1/8 teaspoon kosher salt
• Freshly ground black pepper
• 6 4 to 5 ounce (115 g to 140 g) swordfish steaks, 3/4 inch to 1 inch (2 cm to 2.5 cm) thick
• Vegetable Oil

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