1-LB. Swordfish
1-TB. Olive Oil
1-tsp. Fresh Lemon Juice
1/2-tsp. Coriander (cilantro) leaves no stems and finely chopped
1 shot Tequila

Sauté swordfish in olive oil and lime juice, turn in pan so both sides are cooked. Toward end of cooking add coriander (so it is wilted by the heat and not overly cooked), at the end add the shot of tequila, let the alcohol burn off. Be careful when using alcohol around an open flame. Serve fish on a bed of rice, pour pan juices over rice.