A while back, I found this recipe. Olive Oil Cured Swordfish. I loved it on sight. First off, I really enjoy the flavor and texture of swordfish. Second of all, a lot of the recipes I've seen for swordfish are heavy on the citrus, almost too much so. This one used it as an appetizer, and the orange and coriander made it very different from what I've seen. And it was pretty easy--my biggest challenge was finding a vessel big enough to lay out the fish slices:
6 oz fresh swordfish
1/4 cup dry white wine. Dry. Note that, it's very important.
1/4 cup lemon juice
1/4 t salt
Freshly ground black pepper.
What happened with the wine was this, I took inventory, found the wine I wanted to use (we only had two whites in the house), made a mental note and prepared my shopping list. When I grabbed the wine to make the marinade (see below), it was a sweet wine, not a dry one. If I'd had more lemon juice to counter it, things might have turned out better.
As it was, I sliced the swordfish thinly, the hint in the recipe to lead with the heel of the knife was very useful. I ended up with pretty uniform slices.