In a medium, nonreactive bowl, stir together the pineapple, kiwi, apple, red onion, jalapeno, lime peel and lime juice. Season to taste with salt and set aside.
In a large nonstick skillet, heat the olive oil over medium-high heat. Season the swordfish steaks on both sides with salt and pepper, add to the pan and cook, turning once, until golden, about 4 minutes per side. Top each steak with the pineapple relish and serve with the lime wedges.