- 4 (3 ounce) swordfish steaks
- 1/3 cup olive oil
- 6 green chile peppers, seeded and chopped
- 1 clove garlic, chopped
- 1 cup snow peas
- 1/4 cup sherry
- 2 cups hot cooked brown rice
- Brush steaks with oil, then grill 4 to 6 minutes per side. Heat remaining oil in a skillet, add peppers, garlic, and snow peas, and saute. Put everything on a flameproof platter, douse with sherry, and light (see 'How to Light Your Fire,' below, for warming and torching instructions). Serve with brown rice.