Big flavor from just a few simple ingredients. Grilling brings out the sweetness of bok choy, making it a terrific match for meaty swordfish steaks.
Prepare a grill for medium-high heat cooking. In a small bowl, whisk together the tamari, butter, lemon juice, and chile-garlic paste. Brush the swordfish and bok choy with some of the tamari mixture. Grill the swordfish and bok choy, turning and brushing occasionally with the remaining tamari mixture, until swordfish is almost opaque in the center (fish will continue cooking off grill) and bok choy is browned and softened, 7 to 8 minutes.