For the vinaigrette:
3 cups Fresh orange juice
2 tbsp Mustard, Dijon or Russian sweet
3 tbsp White wine vinegar
2/3 cup Olive oil
1 tbsp Sesame oil

To prepare the fish:

• Combine all the glaze ingredients together in a large baking dish. Stir to mix well.
• Add the swordfish in one layer to the glaze, turning to make sure both sides are coated. Cover and refrigerate for at least 2 hours and as much as overnight.

To prepare the vinaigrette:

• Bring the orange juice to a boil in a medium sauce pan over a medium high heat and boil uncovered till reduced to about 1 cup. Set aside to cool.
• Combine the reduced orange juice, mustard and vinegar in a large mixing bowl. Whisk in the 2 oils to create an emulsion. Season to taste with salt and fresh cracked pepper.

To cook the fish

• Set your oven on grill.
• Remove the fish from the glaze mixture and set aside.
• Bring the glaze to a quick boil in a small saucepan over a medium high heat. Reduce heat and simmer for 5 minutes.
• Place the fish in one layer on a clean baking sheet and baste with the glaze. Broil the fish on the uppermost rack for about 4 minutes aside, turning only once and basting often with the leftover glaze.
• Spoon the vinaigrette onto serving plates and top with the swordfish steaks and some nice steamed asparagus and Asian noodles. Serve immediately.