For the Swordfish

• 4 4-ounce swordfish fillets
• 1 tablespoon fresh grapefruit juice
• 1 tablespoon fresh lime juice
• 2 tablespoons sake
• 3 tablespoons mirin (sweet Japanese rice wine)
• 3 tablespoons light Japanese soy sauce
• 1 tablespoon water
• 2 teaspoons sugar
• 2 teaspoons vegetable oil
• 1/2 lime, sliced

1. Place the fish in a flat-bottomed glass or ceramic dish just large enough to hold the fillets in one layer.
2. Stir together the grapefruit juice and lime juice in a small bowl. Then combine 1 tablespoon of the mixed juices with the sake in another small bowl, and pour it over the fillets. Marinate the fish, covered, at room temperature, for 10 minutes.
3. Stir together the mirin and 2 tablespoons soy sauce, then pour it over fillets. Marinate, covered, at room temperature, 5 minutes more (or in the refrigerator up to 1 hour). Remove the fish from the marinade and pat dry. Discard marinade.
4. Stir together the water, sugar, the remaining mixed juices, and 1 tablespoon of soy sauce in a small bowl.
5. Heat the vegetable oil in a large, heavy nonstick skillet over medium-high heat until hot but not smoking, then sauté the fillets, skin side down, until just crisp and golden brown, 1 to 2 minutes. Turn the fillets over and sauté until brown, about 1 minute more.
6. Add the soy mixture to the skillet and cook, swirling the skillet occasionally, until the sauce is reduced to a glaze and the fillets are just cooked through, about 3 minutes. (If the sauce reduces before the fish is cooked through, swirl in 1 additional tablespoon of water, and repeat as necessary until the fish is done.)
7. Serve the fish garnished with lime slices.

For the Soba Noodles

• 1 1-pound package soba noodles
• 1 garlic clove, minced
• 2 teaspoons minced fresh ginger
• 1 tablespoon chopped scallions (white parts only)
• 1 teaspoon vegetable oil
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice-wine vinegar
• Juice from 1/2 lime
• 1 handful snow peas, sliced
• 1/4 cup black or white sesame seeds

1. Cook the soba noodles according to package directions. Drain and set aside.
2. In the same pot, sauté the garlic, ginger, and scallions in the vegetable oil and 1 tablespoon of the sesame oil for about 2 minutes. Return the noodles to the pan and toss.
3. In a separate bowl, whisk together the soy sauce, vinegar, lime, and the remaining sesame oil. Add the mixture to the noodles, along with the snow peas and sesame seeds. Toss, warm through, and serve.