Grilled swordfish with orange, onion and toma

1 c  Orange juice
    1/2 c  Red wine vinegar
      2 tb Brown sugar, packed
      2    Medium oranges, peeled,
           -seeded and cut into 1/4"
      1    Large tomato, cored, seeded
           -and cut iinto 1/4" dice
      3 tb Finely chopped red onion
      1 tb Chopped ciilantro
      2 lb Swordfish, about 3/4" thick
           -cut into 4 equal pieces
 
    While grill is heating, combine orange juice, vinegar and brown sugar in
  a large saucepan. Cook mixture, uncovered at a low boil until reduced to
  about 1/2 cup., about 20 minutes. Stir often as miixture cooks, to prevent
  scorching.
    Meanwhile combine oranges, tomato and onion in a colander or strainer and
  drain well. Transfer to a bowl, add cilantro and gently stir in all but 2
  tablespoons hot orange juice syrup. Set aside.
    When ready to grill, rinse fish and pat dry. Brush both sides of the fish
  with the remaining orange juice mixture. Place fish on oiled grill over hot
  coals and cook, turning once, until fish is opaque in the center, 6-7
  miinutes total.
    Remove from grill, transfer to serving platter and spoon relish over top.