Grilled Swordfish Steaks with Fresh Papaya

2 cloves garlic, crushed and peeled
1/2 teaspoon salt
3 tablespoons rice wine vinegar
2 teaspoons sugar
2 teaspoons Tabasco, or other hot sauce
1 - papaya, firm, peeled, seeded and diced
1/2 cup red onion, finely diced
1/4 cup fresh cilantro, chopped
4 - swordfish steaks, 1 inch thick, about 6 oz. each
1 tablespoon vegetable oil
salt & freshly ground black pepper to taste

Preheat grill.

With the side of a chef's knife, mash garlic and salt to a paste.

Transfer to a small bowl and whisk in vinegar, sugar and hot sauce. Add papaya, onion and cilantro; toss gently to mix.

Brush both sides of swordfish steaks with oil and season with salt and pepper. Grill until opaque in the center, about 4 minutes per side. Serve topped with the papaya relish.