Pan-seared marinated swordfish

I used this NY Times Cooking recipe as a starting point: Grilled marinated swordfish steaks , but made the following changes: 1) not sprinkle the fish with salt — this is due to previously finding soy-sauce-heavy recipes overwhelmingly salty, and so thinking i didn’t want even more salt; 2) use the “lemon pepper” spice blend that I brought from the Middle East instead of the lemon rind and pepper separately. I took care not to marinade the fish for longer than 10 minutes, and also not to over-cook it: I tried for 2-3 minutes per side over medium heat on the stovetop. It turned out well, not too chewy or mushy, and having taken up some “zings” of the flavor of the marinade but not being overwhelmed by it. (In fact, I’m not sure I tasted the garlic at all — but I like a lot of garlic in recipes in general). Will definitely make this again!