This is delicious, and quick and easy to do with pantry ingredients.

This is good enough for company and straight forward enough for a busy workday. It would be great served with anything– salad, roasted veggies, or mashed potatoes would be our preference– but here on a weeknight, I served it with homemade applesauce (thawed from the fall) and a large glass of fresh-squeezed kale juice. It was a very simple but satisfying meal.

This makes two servings but can be multiplied for more.

The fish can be cooked on the grill, in a grill pan on the stove, or broiled in the oven, on a rack.

This recipe is modified from one in the New York Times.

Swordfish Marinade Recipe

2 pieces of swordfish (about six ounces each)
Salt and pepper to taste
3 Tablespoons olive oil
2 teaspoons tamari or soy sauce
1 Tablespoon red-wine vinegar
4 sprigs rosemary or 1 teaspoon dried
1 Tablespoon finely chopped garlic
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons grated lemon rind
¼ teaspoon red pepper flakes

Sprinkle fish with salt and pepper on both sides.

Place oil in a flat dish, and add tamari, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, and let stand for 10 to 15 minutes.

Preheat a charcoal grill or broiler, or heat a grill pan.

If the swordfish is to be cooked on a grill (or grill pan), place fish on grill and cook for 3 to 4 minutes. Turn and cook for 3 minutes more. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side. Be careful not to overcook.

Serve immediately.

Yum! Enjoy!