Step 1

To make the marinade, add the soy sauce, white wine vinegar, olive oil, garlic, dried oregano, rosemary, and thyme, salt, and pepper to a medium-sized container with a surely fitting lid. Whisk to combine.

Step 2

Add the swordfish to the marinade, cover, and shake to coat. Refrigerate the swordfish for 30 minutes to an hour, shaking once or twice to fully coat both steaks.

Step 3

While waiting for the swordfish to marinate, make your rice and set aside, keeping it warm.

Step 4

When ready to cook, add 1 tablespoon sesame oil to a large pan over medium-high heat. Remove the swordfish steaks from the marinade and reserve the marinade. Add the swordfish to the prepared pan and cook, undisturbed, for 4 to 5 minutes. Flip the swordfish and cook until cooked through and flaky, about another 4 to 5 minutes.

Step 5

While the swordfish cooks, add the reserved marinade to a small pot over medium-high heat. Bring to a boil, then lower to a simmer. Let simmer until the swordfish is finished cooking.

Step 6

Remove the swordfish from your pan and reserve. Add your remaining tablespoon sesame oil, swirling to coat. Add in the bok choy and cook until wilted, about 5 minutes, turning occasionally. Season with salt and pepper to taste.

Step 7

To plate, scoop ~1/2 cup cooked rice each onto two plates. Top each with a swordfish steak and half of the bok choy. Spoon the heated marinade over top. If desired, garnish with freshly chopped parsley.