4 6oz Swordfish Steaks ¼ C. Green Olives Pitted and Chopped ¼ C. Black Olives Pitted and Chopped (Spanish or Greek work) 1 T. Capers (the smaller the better) 1 Bunch Green Onion 1 Garlic Cloves Minced 1 T. Red wine Vinegar ¼ C. Olive Oil ¼ C. Fresh Chopped Basil 2 Cups Cooked Brown Basmati Rice     Clean and mince the green onion using the white and just a bit of the green of the onion. In a nonreactive bowl combine the olives, capers, onion, garlic, vinegar, olive oil and basil, stir together and add a bit of fresh ground pepper, set aside. Heat an outdoor grill until hot. Brush each steak with a bit of olive oil and place on the grill. After about 3-5 minutes give each piece a half turn to mark each piece with grill marks. Then turn over and continue to cook to desired doneness. For ½ to ¾ inch pieces total cooking time should be around 10 minutes to cook it all the way through. Divide the rice onto 4 warm plates then place a swordfish steak on top of the rice spoon some of the relish on top of the fish and a bit around the plate. Garnish with fresh basil.