To make the marinade, add the soy sauce, white wine vinegar, olive oil, garlic, dried oregano, rosemary, and thyme, salt, and pepper to a medium-sized container with a surely fitting lid. Whisk to combine.

Add the swordfish to the marinade, cover, and shake to coat. Refrigerate the swordfish for 30 minutes to an hour, shaking once or twice to fully coat both steaks.

While waiting for the swordfish to marinate, make your rice and set aside, keeping it warm.

When ready to cook, add 1 tablespoon sesame oil to a large pan over medium-high heat. Remove the swordfish steaks from the marinade and reserve the marinade. Add the swordfish to the prepared pan and cook, undisturbed, for 4 to 5 minutes. Flip the swordfish and cook until cooked through and flaky, about another 4 to 5 minutes.

While the swordfish cooks, add the reserved marinade to a small pot over medium-high heat. Bring to a boil, then lower to a simmer. Let simmer until the swordfish is finished cooking.

Remove the swordfish from your pan and reserve. Add your remaining tablespoon sesame oil, swirling to coat. Add in the bok choy and cook until wilted, about 5 minutes, turning occasionally. Season with salt and pepper to taste.

To plate, scoop ~1/2 cup cooked rice each onto two plates. Top each with a swordfish steak and half of the bok choy. Spoon the heated marinade over top. If desired, garnish with freshly chopped parsley.