This recipe is great for summer and pairs well with our Pinot Noir.
In a large skillet, heat the 3 tbsp of olive oil on high heat. Add onions, garlic, rosemary, vinegar, and honey and saute until softened, 3-4 minutes.
Season with salt and pepper and reduce heat to low. Cover and cook for an additional 10 minutes.
Add the plums to the skillet and return the cover to cook another 8 minutes until the plums are soft. Remove the rosemary sprigs.
Brush the swordfish with the remaining EVOO. Season with salt and pepper.
Add the fish to the preheated grill and cook 5 minutes per side.
Place the fruit and onions on a serving plate and top with the swordfish. Serve.