For the spice rub:
3/4 tsp. kosher salt (optional)
1/2 tbsp. light brown sugar
1 tsp. paprika
1/4 tsp. freshly ground black pepper
For the relish:
1 small bunch of basil
4 medium plums, halved, pitted and thinly sliced
1 tbsp. of pine nuts
1 tbsp. of balsamic vinegar
1 tbsp. of extra virgin olive oil
1/4 tsp. salt (optional)
1/8 tsp. freshly ground black pepper
4 4-oz. swordfish filets
1 tbsp. of olive oil for brushing
1. Light the grill. To make the spice rub, combine the salt, brown sugar, paprika, and black pepper in a small bowl. Set aside.
2. To make the plum relish, pull the basil leaves from the stems. Reserve four attractive leaves for garnish, and thinly slice the rest. Combine 3 tbsp. of sliced basil leaves, plums, pine nuts, vinegar and olive oil in a bowl. Mix gently. Season to taste with pepper and salt. Set aside.
3. Pat the spice rub on both sides of each swordfish filet. Brush the grill and the fish with a little olive oil. Grill the swordfish over direct heat, with the grill covered, for about 4 minutes on each side.
4. Remove swordfish from grill. Set on dinner plates. Spoon some relish over each portion. Garnish with whole basil leaves. Serve.