grilled swordfish with citrus, soy and balsamic glaze over roasted vegetable couscous

the citrus soy and balsamic glaze has a touch of honey for some added sweetness, especially since the roasted veggies and couscous had a lemon vinaigrette dressing; the mouth would have puckered with all the acidity going on in this dish if not for the honey. the green stuff in the couscous mixture/salad is basil. you don't want to over cook the swordfish, otherwise you get a really dry piece of tough fish, at which point you were better off buying canned tuna. the fish should be just done and yet not quite in the middle. i don't cook the fish with the glaze on it; the sugars from the balsamic vinegar and honey caramelizes quickly, which can lead to a very dark, hard coating on the fish and not a shiny, translucent glaze, which is what i was going for. after grilling the fish and while it's still hot i used a pastry brush to brush on the glaze.