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Combine tamari, white wine, rice wine vinegar, and stevia in a bowl. Add your diced swordfish and marinate for 30 minutes. Trim green beans.
Heat coconut oil in a large frying pan over high heat. Sear your swordfish pieces on all sides, try to keep the middle a bit rare, but if you want your fish fully cooked, just fry for longer but it will be dryer and less juicy.
Remove swordfish to a bowl and add green beans and shallots to frying pan. Fry stirring frequently for about 5 minutes and add to the swordfish. Drizzle over sesame oil and toss to coat and combine.