Heat the grill over medium high (to about 400° F).
Brush some olive oil, salt and pepper the swordfish filets. Set aside.
Heat a pan over medium with oil.
Sauté the garlic and shallot until onion is translucent.
Deglaze with some wine.
Bring down the pan to low.
Add the vegetable broth, lemon juice and zest, dill, mustard, and all the other seasonings.
Bring to a simmer.
Add the swiss chard and cook until it has wilted.
Make an arrowroot slurry by mixing the arrowroot in a small amount of water in a small bowl.
Remove the pan from heat and stir in the arrowroot slurry.
Keep it warm, but do not return to a simmer.
Add the swordfish filets to the grill. Grill them for about 5 minutes on each side, or until the fish is done. Thick filets will likely need more time.
To assemble: add some wild rice to a plate. Top it with a swordfish filet, and then with the swiss chard and sauce. Enjoy!