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1
Rub the swordfish with salt and pepper, brush it generously with olive oil and let stand until ready to use.
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2
Place the orange and lemon juices in a small saucepan over medium-high heat and cook until reduced to 1/3 cup, 10 to 12 minutes.
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3
Reduce the heat to low, whisk in 1 teaspoon of the honey, and taste the orange sauce; it should be nicely sweet and tart.
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4
If it is too tart, add more honey.
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5
Let the sauce cook for another minute.
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6
Season the sauce with salt to taste and keep warm until ready to serve.
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7
Light the grill and preheat it to high or preheat the broiler.
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8
Grill the swordfish on an oiled grate positioned 5 inches above the glowing coals, or broil it, until just cooked through, 3 to 4 minutes per side.
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9
The fish is done when it just flakes when prodded with a fork.
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10
Transfer the fish to a plate and cover it with aluminum foil to keep warm.
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11
Heat 1 1/2 teaspoons olive oil in a large skillet over high heat with the garlic.
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12
Add the asparagus and cook, tossing, for 1 minute.
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13
Add the fish stock and thyme and bring to a boil.
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14
Cover the skillet and cook the asparagus until it is bright green and crisp-tender, 3 to 5 minutes.
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15
Transfer the asparagus to a plate.
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16
Continue to cook the fish stock mixture until it is reduced and syrupy, 3 to 5 minutes.
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17
Divide the asparagus among 4 plates and drizzle the fish stock mixture on it.
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18
Arrange a fish steak on each plate and drizzle the orange sauce over the asparagus and the fish.
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19
Drizzle a little olive oil over each serving and sprinkle sea salt on top.
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20
Serve at once.
