Thoroughly rinse produce and pat dry. Cut red onion into a fine dice.Peel tangerine and slice into halves each direction. Cut the halves into 1/4" fine dice. Halve lime. Mince garlic. Finely chop jalapeño, removing membrane (the white innards) and seeds if you are averse to heat. Finely chop cilantro. Slice green onion on a bias (angle).

Rinse rice to remove any debris, moving your fingers through the rice until the water turns from milky to clear. Place the rice in a pot with enough water to cover the rice by 3/4" (about 1 1/4 cup water). Bring the rice to a boil over high heat, uncovered. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through, about 20 minutes. Remove the rice from the heat, stir in green onions and salt and pepper to taste and allow to sit, still covered, for at least 10 minutes. Fluff with fork before serving.

While the rice is cooking, prepare the salsa. In a mixing bowl, combine the diced tangerine, jalapeño, garlic, juice of half the lime (reserving the other half for garnish or to add more juice to taste), red onion, cilantro (reserving a pinch for garnish), and salt and pepper to taste. Toss together until combined. Refrigerate until ready to serve.

Warm 2 Tsp. olive oil in a medium pan over medium-high heat. Lightly salt and pepper each side of the swordfish, and cook for 4-5 minutes on each side, or until fish is firm and no pink remains. Remove from pan and keep warm until ready to serve.

Add a dollop of jasmine rice to the plate. Nestle a seared Swordfish steak against the rice. Place a few ladles of the salsa over and around the Swordfish. Garnish with freshly cracked black pepper and remaining lime juice and cilantro.