Grilled Swordfish Steaks With Asian Barbecue Sauce

• 1/2 cup Chinese plum sauce
• 1/4 cup Chinese hoisin sauce
• 1 teaspoon Chinese chili paste with garlic
• Grated zest of 1 orange
• 1/2 cup fresh orange juice
• 4 tablespoons chopped fresh coriander
• 2 teaspoons minced fresh ginger
• 1 teaspoon Asian sesame oil
• 4 swordfish steaks, 5 ounces each, skin removed
• 1/2 cup chicken stock
• 2 cups loosely packed spicy greens (like mizuna, red mustard, arugula and tatsoi)
• 4 scallions, including 2 inches of the green part, sliced
• 1 tablespoon peanut oil
• 1 teaspoon mixed black and white sesame seeds
• Sprigs of coriander for garnish

1. Preheat grill.
2. Combine plum sauce, hoisin sauce, chili paste, orange zest, orange juice, 2 tablespoons of the chopped coriander, 1 teaspoon of the minced ginger and the sesame oil.
3. Brush some of this mixture lightly on the swordfish steaks, and set aside.
4. Heat the chicken stock with the remaining ginger in a heavy saucepan.
5. Add the greens, cover and steam just until they wilt, about 1 minute.
6. Remove from heat, and stir in the scallions and remaining chopped coriander.
7. Set aside.
8. Brush the grill with peanut oil.
9. Grill the swordfish steaks 2 to 3 minutes on each side, brushing with additional sauce mixture.
10. Remove the greens from the saucepan, drain them well and place in the center of 4 shallow bowls.
11. Place a swordfish steak on top of each.
12. Add the remaining sauce mixture to the liquid in the saucepan, and quickly bring to a simmer.
13. Drizzle it around the greens and swordfish.
14. Sprinkle with sesame seeds, garnish with coriander sprigs and serve.

hoisin sauce, chinese chili paste with garlic, orange, orange juice, fresh coriander, fresh ginger, asian sesame oil, swordfish, chicken stock, mizuna, scallions, peanut oil, mixed black, coriander

Taken from cooking.nytimes.com/recipes/5605 (may not work)