Remove the zest from an orange with a vegetable peeler, scrape off any white pith, cut into thin matchsticks and simmer in water for 10 minutes.
Drain and set aside. Cut two slices from the centre of another orange, and then squeeze the juice from both oranges. Peel 2-3 cm of ginger and
cut into crosswise slices, then cut these into thin matchsticks. Season swordfish steaks well with freshly-ground black pepper and a little sea salt,
and fry quickly in very hot olive oil. Remove from the pan, then add the ginger and orange peel, frying for a minute or so. Tip in the orange juice
together with a half glass of dry vermouth (or dry white wine). Quickly reduce to a thin sauce, return the swordfish to the pan, placing a slice of
orange on each steak and basting with the sauce until heated though. Serve with rice and a green veg.