Whisk olive oil, lemon juice, salt, pepper, mint, marjoram, and garlic in a bowl.
Simmer a small amount of water in a large griddle pan below the ridge line.
Pat swordfish dry, brush with oil, season, and place in the pan for 2 minutes covered.
Turn the fish, brush with more oil, and cook covered for another 3 minutes until done.
Transfer fish to plates and spoon the herb sauce around the steaks.
Combine all salad vegetables and basil in a large mixing bowl.
Mix olive oil, lemon juice, and mustard in a separate bowl for the dressing.
Toss the salad with the dressing to coat evenly.
Serve the finished salad alongside the swordfish steaks.