Set sous vide machine to 55C/131F.
Season the swordfish with salt and pepper to taste. Place the fish in a freezer bag with teriyaki sauce, and remove the air through a vacuum sealer or the displacement method. Drop swordfish in the bath for 45 minutes.
Remove bag from bath. Gently take swordfish out of the bag, pat dry and lightly re-season with salt and pepper.
Heat medium size skillet on high and add oil. Sear for 1 -2 minutes each side, coating the fish with teriyaki sauce as it cooks. Remove from pan, serve and enjoy!