Brush the swordfish with olive oil and season with salt and pepper.
Place onto a hot cast-iron grilling pan and cook over medium heat.
Cook the swordfish for 6-10 minutes, depending on the thickness.
Tip: If you don't like swordfish, you can use Striped Bass, Tuna or Bluefish.
Corn relishHeat oil in a non reactive medium saute pan.
De-seed and dice the small pepper.
Chop the corn, onion and jalapeno.
Add remaining ingredients except basil, saute on medium heat for 2 minutes.
Add water and simmer on medium low heat until corn is tender (approx. 5 mins).
Transfer corn relish to a bowl, add basil, season with salt, pepper, fresh lime juice.
Serve at room temperature.