Mesquite Grilled Swordfish With Charred Tomato Salsa

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1 cup mesquite wood chips

3 tablespoons fresh lime juice

3 tablespoons extra-virgin olive oil

1 garlic clove, minced

Four 3/4-inch-thick swordfish steaks (about 6 ounces each)

Salt and freshly ground pepper

Vegetable oil, for the grill

Charred Tomato Salsa

Warm flour tortillas, for serving

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