With a sharp knife, peel oranges, making sure to remove
the white pith.Holding oranges over a medium
bowl, remove sections by cutting along membranes
with a small knife, letting sections fall into
bowl. Stir in the olives, mint, onion, crushed
pepper, 1 Tbsp of the oil and the lemon juice.Refrigerate.
Heat grill to HIGH and brush with about 1/2
of the oil. Brush swordfish with the other half,
and sprinkle with pepper. Grill fish 2 - 3 minutes
on each side, or just until cooked thru. Transfer
fish to serving plates, top with the orange/olive/mint
salad, and serve.