Blend the fish marinade in a large, shallow platter. Marinate the swordfish for about a minute on each side. Drain excess marinade and set both the extra marinade and the fish side.
Combine all the garnish ingredients in a bowl. Add a tablespoon or two of the fish marinade, to your taste.
You can either broil or grill the fish, using high heat in either approach. In either case, pre-heat the broiler rack or utensil. It is not necessary to turn the fish, although if you're grilling you might want to hit the topside with heat for a couple of minutes after the bottom is crisp around the edges. The fish is ready when a kitchen fork shoved into a center of the thickest fish steak feels even a little warm if you then touch the fork to your lips.
Sprinkle some of the garnish onto the plates, top with the swordfish steaks, and cover with the remaining garnish.
