Grilled Swordfish With Greek Salad Salsa

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2 tablespoons fresh lemon juice

2 tablespoons shredded fresh basil leaves

1 tablespoon drained bottled capers

4 radishes , diced

Additional kosher salt and freshly ground black pepper to taste

½ cup crumbled feta cheese

1 pound cherry tomatoes , finely chopped

½ small red onion , diced

1 tablespoon red wine vinegar

½ cup extra virgin olive oil

1 teaspoon kosher salt

2 teaspoons minced fresh oregano or marjoram

One 4-inch-long piece English cucumber , diced

½ cup finely chopped, pitted Kalamata olives

Four 7-ounce swordfish steaks , about 1 inch thick

2 garlic cloves, minced

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