Season swordfish with salt and pepper. Brush lightly with 1 tablespoon of the olive oil. Marinate at least 15 minutes. Blanch the asparagus 3 minutes in boiling salted water. Drain and plunge into ice water. Cool and drain asparagus. Combine the vinegars, soy sauce, sesame seeds, basil, garlic, sesame oil and remaining olive oil in a wide shallow bowl. Mix well and add the asparagus, bean sprouts and snow peas to the vinaigrette. Keep refrigerated until ready to serve. Prepare the grill. Grill the fish for 3 minutes on each side or until medium-rare and still moist on the inside. Arrange vegetables and swordfish; garnish with basil. Nutrient value per serving: 247 calories - 20 g protein - 17 g fat 5 g carbohydrate 279 mg sodium - 33 mg cholesterol