Mix in bowl:
• About a ½ medium red onion, finely chopped (I use the slap chopper from TV – awesome tool)
• One small shallot, finely chopped
• About ½ cup chopped fresh parsley
• About ¾ of a red bell pepper, and same with an orange one, thinly sliced
• About 4 cloves of garlic, finely chopped
• Zest the skin of an entire lemon, then squeeze juice into the bowl
• Same thing with about ½ an orange
• About ¼ cup soy sauce
• About 1/8 cup sesame oil
• 1 teaspoon wasabi powder
• 1 teaspoon cayenne (adding more of this or wasabi won’t give it a little more “pop” – you’ll F-up the dish, trust me, this is hot enough without making your guests break out in a sweat)
• ¼ cup fresh orange juice
• ½ cup white wine

Melt 1/3 stick butter in large sauté pan, turn up the heat and add mixed bowl – about med-hi. When sizzling, nestle the swordfish steaks into the mixture and cover. Simmer about 3-4 minutes and turn fish, cover again and finish for about 3-4 minutes. While it’s simmering, clean up your kitchen a little. Remove from the heat, drink a shot of vodka and chase with a bite of a large radish dipped in salt. Plate your fish, quickly strain the saucepan stuff through a wire mesh over a bowl, squeezing the pulp to get all the goodness into the bowl, them pop the juice into the still warm pan and put it back on the burner that you left on. Sprinkle a little corn starch – not much – and whisk while you turn the stove off. Keep whisking. Add a little more starch if needed – you want it a little heavier than watery, a little lighter than gravy, runny – not watery. You made some jasmine rice already and put a scoop of that on each plate and then you pour that awesome sauce all over everything. AWESOME complex flavors that will have your guests going WOW! I serve this with a light Caesar salad and thinly slice Pugilese bread.