Had some extra sashimi grade Swordfish that I froze from Friday. Shockingly good, wasn't quite expecting it to be this good to be honest. So easy and quick to prepare. Didn't have time to heat the grill, pan seared it in olive oil instead. Wife said it's definitely on the list to do over. Thanks for the great recipes, makes cooking a joy. Paired it with a Napa Chardonnay and some cannellini beans by Tara Stevens recipe.