Swordfish is firm, lean flesh, great for grilling. If you remove the fish from the fire when the center is still slightly pink, by the time it gets to the table it should be cooked through. A quick marinade of soy sauce, red wine vinegar, rosemary, garlic, coriander and cumin pairs beautifully with swordfish,but do not marinate for more than 10 minutes, or the acid will break down the swordfish and leave it mushy. Yield: 4 servings Swordfish

4 center-cut swordfish steaks, about 6 ounces each, one-inch thick Salt and freshly ground pepper to taste 3 tablespoons olive oil 2 teaspoons 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 zest of lemon ¼ teaspoon red pepper flakes Preheat a charcoal grill or broiler, or heat a grill pan.

Sprinkle fish with salt and pepper on both sides. Place oil in a flat dish, and add soy sauce, vinegar, rosemary, garlic, coriander, cumin, lemon rind and pepper flakes. Blend well. Place fish steaks in marinade, coat well on both sides, cover with plastic wrap and let stand for 10 to 15 minutes.

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. Cook longer if desired. If it is to be cooked under a broiler, place fish on a rack and cook for 3 to 4 minutes on each side.

1 cup water 1 cup chicken broth 2 tablespoons fresh lemon juice 2 teaspoons butter 1 cup uncooked rice ¼ teaspoon dried basil ¼ teaspoon lemon zest ¼ lemon pepper seasoning (optional) Combine all ingredients except lemon pepper in saucepan. Bring to a boil, then reduce heat. Cover pot and allow to simmer slowly for 20 minutes, or until liquid is absorb. Sprinkle with lemon pepper before serving.