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Prepare a grill for medium-high heat cooking. In a small bowl, whisk together tamari, butter, lemon juice and chili garlic paste. Brush swordfish and bok choy with some of the tamari mixture. Grill swordfish and bok choy, turning and brushing occasionally with 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. Cut fish into portions and serve.
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