Swordfish Steak over Edamame

Tender swordfish steak paired with broccoli, water chestnut and iceberg lettuce and edamame, finished with fresh oregano and a hit of cardamom and allspice. 1. Pat the swordfish steak dry and season with salt, cardamom and allspice. 2. Heat sesame oil in a heavy pan and roast the swordfish steak until it develops a deep golden crust, about 12 minutes. 3. Add broccoli, water chestnut and iceberg lettuce to the pan and cook until just tender, stirring in fresh oregano for fragrance. 4. Cook the edamame separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of adobo sauce before serving hot.