Before starting any other prep, start cooking some short-grain brown rice.
4 swordfish steaks, about 3 pounds all in
5 cloves garlic, minced
2 limes, zested and juiced
3 Tbsp fresh ginger, peeled and chopped finely
3 Tbsp soy sauce
1 Tbsp toasted sesame oil
1/2 tsp fresh ground pepper
Pineapple and Mango Salsa
1 fresh ripe pineapple, trimmed and cut into small chunks
1 fresh ripe mango, trimmed and cut into small chunks
1 lime, zested and juiced
1 Tbsp fresh ginger, peeled and chopped finely
3/4 oz fresh basil, cut into thin strips
I also made a tossed salad with arugula, one avocado and three small tomatoes. I find the best way to dress such a salad is to drizzle the greens with a bit of olive oil and toss until the greens are well coated, then to add the rest of the ingredients, drizzle with balsamic vinegar and toss. Then add a bit of kosher salt and fresh ground pepper, toss again.