Marinate the cubed sword fish in a bowl with 1/3 of the extra-virgin olive oil, 1/3 of the apple cider vinegar and 1/3 of the soy sauce for about 30 minutes. Every five minutes roll the cubes to allow even marinating.
In a saucepan, in the meantime, heat up a drizzle of extra-virgin olive oil and let it gain flavor with a clove of garlic.

Remove the garlic once it begins to golden and add the Pomì Tomato Sauce.
Cook for approximately 15 minutes.
Turn off the heat, add salt, pepper and flavor with the cumin. Place the cumin-seasoned tomato sauce next to the swordfish and serve.