Whisk together the chilli, vinegar and a pinch of salt in a medium bowl. Add the nectarines, capsicum, spring onions and mint, tossing to mix. Refrigerate until serving time.
Preheat the griller. Rub the swordfish with the coriander and cumin. Grill 15 cm from the heat for 3 minutes each side or until lightly browned and just cooked through. Serve topped with the nectarine relish and accompany each serving with half a lime.
Did you know?
White-fleshed peaches are considered a delicacy by many people, but nutritionally they are inferior to yellow peaches and nectarines, which are a good source of beta-carotene.