1/3 cup Balsamic Vinegar
1/3 cup pure maple syrup
2 tablespoons reduced-sodium soy sauce
4 x 250g swordfish steaks, each about 1 inch thick
1 bunch silver beet
1 1/2 tablespoon freshly ground black pepper
1 tablespoon olive oil


1. In a small saucepan, combine vinegar, syrup, and soy sauce
2. Simmer over low heat until mixture is slightly syrupy reduced by one-third 
3. Remove from heat and let cool to room temperature
4. Place swordfish steaks in a resealable plastic bag
5. Pour the cooled balsamic-maple mixture into the bag, turn to coat fish
6. Refrigerate for at least 30 minutes, up to 2 hours
7. Slice silver beet into 1-inch-wide ribbons discarding any thicker or tough stems
8. Thoroughly wash in cold water, drain in a colander, and set aside
9. Preheat oven to 220% degrees C
10. Line a rimmed baking sheet with foil and spray with cooking spray
11. Remove swordfish from marinade, reserving marinade in a small sauce pan
12. Place steaks on prepared baking sheet
13. Sprinkle generously on both sides with pepper
14. Bake 12-15 minutes, until just cooked through should flake easily with a fork
15. Heat saucepan with marinade over high heat and bring to a boil, then lower heat and simmer for 5 to 10 minutes to reduce by about one-third
16. While marinade simmers, heat oil in a large skillet over medium heat, add the silver beet and saute, stirring just until wilted, about 7 minutes
17. Transfer to a serving dish or platter. Top with the cooked swordfish steaks. Drizzle the simmered reserved marinade over the fish and cooked silver beet
18. Serve immediately


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