Simply Grilled Basil-Rubbed Swordfish with Tomato-Green Olive Relish

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1 clove garlic

Kosher salt 

2 anchovy fillets, patted dry, chopped 

2 tablespoons sherry vinegar 

Pinch red pepper flakes 

1/4 cup extra-virgin olive oil 

2 plum tomatoes, halved, seeded and finely diced 

1/4 cup chopped green olives 

1 tablespoon capers, rinsed and drained 

1/4 cup fresh basil leaves, chopped, plus 8 basil leaves for rubbing 

4 swordfish steaks, each about 1 1/2-inches thick 

2 tablespoons canola oil 

Freshly ground black pepper