Grilled Swordfish with Potato Salad

For Potato Leek Salad:

In a small bowl, whisk the mustard and vinegar together. Gradually whisk in the oil and season to taste with salt and pepper. Set aside.

Fill two medium saucepans with salted water and bring to a rapid boil. Add the potatoes to one saucepan, cover and cook for about 20 minutes, or until fork tender.

Meanwhile, split the leeks lengthwise and then cut crosswise into 1-inch pieces. Add the leeks to the remaining saucepan and cook for 5 minutes. Drain the leeks and blot dry. Drain the potatoes and roughly chop.

Arrange the leeks and potatoes in a serving bowl, drizzle with prepared vinaigrette, gently tossing to coat. Season to taste with salt and pepper. Serve warm.

For Swordfish Steaks:

Prepare grill for direct grilling. Preheat to medium-high heat.

In a small non-reactive bowl, whisk olive oil, lemon juice, garlic, salt and pepper together. Brush the swordfish steaks on both sides with 2 to 3 tablespoons of the oil and lemon juice mixture. Grill the swordfish until just cooked through, or about 3 to 4 minutes per side depending on the thickness of the steaks. Arrange lemon wedges on grill and cook for about 45 seconds.