2 eight-ounce swordfish filets
salt and pepper to taste
½ tablespoon vegetable oil
1 clove garlic, crushed
1 cup spinach, cleaned
1 teaspoon butter
Season filets with salt and pepper to taste. In a sauté pan over medium-high heat, add oil. Bring to temperature and sauté filets three to four minutes per side. Set aside. In the same pan, add the butter, garlic and spinach and cook for one minute. Set aside.
Over medium-high heat, cook orange juice and lime juice until reduced by half. Add teriyaki glaze and sesame seeds.
Divide spinach and place on two plates. Place swordfish on top of spinach and top with teriyaki glaze.