Making the Brine: Mix salt, brown sugar, pepper, onion powder, garlic powder, cinnamon and bay leaves. Warm on stove and simmer about 6 minute so all ingredients are blended thoroughly. Remove and add cold water and refrigerate. This give a nice gentle flavor and removes the fishy smell prior to cooking.

The night before you plan on cooking, place fillet in ziplock back with bring and place in refrigerator overnight.

Making the Glaze: Mix honey blood orange juice, blood orange zest, basil and parsley. Stir very well and set aside.

Preheat oven to 400°F. Remove fillet from brine. Place on oven sheet with a quick spray of nonstick spray. Cook at 400°F for 20 minutes until outside of fillet starts to bubble slightly and is bright white.

Remove from oven and drizzle glaze over fillet.

You can either place fillet over bed of rice and garnish with sliced lemons, or arrange separately as pictured.

I made recipe to cook for 1 since I am si gle but there is enough brine and glaze in recipe to prepare 2-3 swordfish fillets.

Boil 1 1/4 cup of water, add 1 cup of rice. Cover and simmer for 10 to 12 minutes with minimal stirring until water is absorbed.