Grilled Swordfish with Pepper Relish

Preheat the oven to 500°F. Rinse the peppers, pat dry, arrange on a baking sheet and roast until blackened on all sides. Remove from the oven, cover and let cool.

Pierce the peppers with a sharp knife and drain the liquid. Remove the stems, seeds and pith. Peel the peppers and cut into small cubes. Toss with the pepper liquid. Peel the garlic and onion and very finely chop. Toss with the peppers and lemon juice, season with salt and chili powder and toss to combine.