Teriyaki Swordfish with Asian Vegetables

Cut swordfish into chunks. Sear swordfish in a skillet coated with cooking spray or a small amount of oil. Turn after a few minutes. When swordfish is done, turn off burner and add teriyaki sauce. Warm just until heated.

Cook vegetables in a skillet coated with cooking spray or a small amount of oil. Cook until crisp-tender. Turn off head and add sweet chili sauce. Warm just until heated.

Serve swordfish chunks on a bed of vegetables.