1 med. tomato, seeded and chopped
1 green onion, sliced
1/4 c. crumbled feta cheese
1 tbsp. fresh lemon juice
2 tsp. chopped fresh dillweed
Freshly ground pepper to taste
1/4 c. extra virgin olive oil
1/4 c. extra-virgin olive oil
1/4 c. Dijon mustard
2 1/2 tbsp. red wine vinegar
1 tsp. garlic powder
1 tsp. ground oregano
1/2 tsp. salt
4 (6-8 oz.) swordfish steaks

Combine first 7 ingredients in a medium bowl; stir well, and set tomato-feta relish aside. Combine 1/4 cup olive oil, mustard, vinegar, garlic powder, oregano, and salt; stir well. Brush both sides of swordfish steaks with half of mustard mixture.

Grill fish over hot coals 6-8 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with remaining mustard mixture. Serve fish with relish.