I do seared swordfish steaks with spicy tomato salsa frequently & have served them with sides of Yellow or Spanish rice (the Zatarain's brand is good if you don't want to bother making your own like I usually don't - lol!!), along with a mixed green salad with vinegarette dressing, & a good artisinal-style bread with herb butter.
Other times when I've wanted to include a vegetable, I've done kebabs of grilled (or broiled) chunks of yellow & zucchini summer squash, removed from the kebabs when done & tossed with some extra-virgin olive oil & chopped fresh basil, salt, & freshly ground black pepper.
I'm not a big fan of fruit salsas, but if that's what you're doing, you could make the meal a bit "Caribbean" & serve a "beans & rice" side (again - the Zatarain's brand makes good ones) instead of plain yellow or tomatoey Spanish rice. All else could remain the same, but you could probably add a bit of hot pepper to the squash to counteract the sweetness of the fruit in the salsa.