COOK IT.
Set your leeks on the grill un-oiled, turning occasionally for 10-12 minutes, or until the outside layer is blackened. They should be soft by the end, and potentially oozing some juice.
Transfer the leeks to a platter for cooling, and reduce grill to medium-high heat.
Oil up your grill grate, and then rub the swordfish steaks with the olive oil and sea salt.
Lightly char the steaks until the fish is firm when pressed. This should take about 5-7 minutes per side on the grill.
While fish is charring, cut your leeks into ½-inch thick rounds and place them in a bowl with the olives, dill, vinegar, a big dash of sea salt, 3 Tbsp. oil, and then toss to combine. (Make sure you keep checking your fish, though.)
Plate your swordfish, and arrange the sliced oranges around the dish.
Spoon your leek mixture over each steak, and then drizzle with more olive oil, and pepper to taste.
Go wow your guests with the most mouthwatering grilled swordfish they’ll ever taste.