I got the swordfish ready (patted dry, salted, peppered and bushed with olive oil) and then began to make the wine and wasabi sauce. Mixing the wasabi paste cleared my sinuses out nicely, and I mixed everything together - except for the wine. We only had about a half a cup of red wine left, so I called ana, who was on the way home from work, on hir cell. Miracle of miracles, there was an answer, and wine was procured.

This dish was superb. I managed not to overcook the swordfish, and the outside was slightly crisp while the inside nice and moist. The bok choy was the perfect accompaniment. I was worried that a red-wine reduction would overpower the fish, but the swordfish stood up nicely, and the combination of flavors worked very well. There are two things I'll change the next time I make this: 1) I'll reduce the amount of soy sauce by about a third, as it overpowered the rest of the reduction; and 2) I'll add a bit more wasabi to the mix.

The dish took only about 30 minutes to make, including mixing the sauce and prepping the fish and bok choy. It was also just about the right amout of food - I had enough to eat without being overstuffed.

I rate this dish a mango: absolutely delicious, and something we will eat again and again.