To prepare the salsa: Blanch peaches, just enough to remove the skin easily. Cut peaches in a large dice. Place peaches in a bowl. Sprinkle with salt. Let stand at room temperature for 1 hour. Dice jalapeno and green peppers and remove seeds. Dice cilantro. Seed the Roma tomatoes by slicing lengthwise and then each half-lengthwise again. Remove the seeds. Then dice the remaining meat. Add all of the remaining ingredients together. Mix gently. Adjust seasoning with salt or pepper to taste.

Prepare the grill with medium-high heat. Wire brush the grill grid and rub with olive oil. Prepare the swordfish to be grilled by rubbing with olive oil and seasoning with salt and pepper. Grill swordfish steak about 4 to 5 minutes per side. Remove swordfish from grill and top with salsa. Garnish with toasted pecans.