In a pan on medium-low, melt butter, stir in hot red pepper, slow-cook onion slices and chopped broccoli stems
Add broccoli florets, chopped Clementine orange, cashews. Cover and cook ~ 5 minutes
Add swordfish (espadon) steak, cook 3 minutes each side
Remove fish, stir in milk for a bit of sauce.
Serve over brown rice, with freshly cracked black pepper over all.
Oops! We ate it all up before I thought of taking a picture...