|Water||1 1⁄2 Cup (24 tbs)|
|Dry sherry/1/4 cup each orange juice and basic chicken stock / canned chicken broth||1⁄2 Cup (8 tbs)|
|Reduced sodium soy sauce||1⁄2 Cup (8 tbs)|
|Yellow onion||1 Large, thinly sliced|
|Ginger piece||1 , peeled and minced (About 1 Inch Long)|
|Black pepper||1⁄4 Teaspoon|
|Orzo/Small pasta||1⁄2 Cup (8 tbs)|
|Shredded cabbage||2 Cup (32 tbs)|
|Carrots||3 Large, peeled and shredded|
Place the water, sherry, soy sauce, onion, ginger, and pepper in a deep 12-inch skillet, and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 15 minutes.
Raise the heat to high and bring the mixture to a rolling boil.
Add the orzo and cook, uncovered, for 5 minutes.
Arrange the swordfish steaks in a single layer in the skillet, reduce the heat to moderately low, cover, and simmer for 5 minutes.
Using a wide spatula, gently turn the steaks over.
Sprinkle the cabbage and carrots on top, cover, and simmer for 5 to 8 minutes or until the swordfish flakes when touched with a fork.
Place the swordfish on a warm platter.
Toss the vegetables and pasta together and spoon around the fish.