Pan Seared Peppered Swordfish with Red Onion Citrus Salsa

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Two 8-ounce swordfish steaks, about 1 inch thick

Freshly ground black pepper

1 orange, peeled and cut into slices

1/2 red onion, peeled and thinly sliced

1/4 cup cilantro leaves, chopped

3 tablespoons olive oil

2 tablespoons vegetable oil