Grilled Swordfish with Hazelnut Miso Sauce

If you’re freaking out about grilling fish, let me start with a little assurance: Swordfish is a sturdy meaty fish that won’t flake out on the grill. In fact, it kind of reminds me of chicken breasts. Plus, swordfish steaks (how they’re commonly sold) don’t have a delicate skin—the usual sticky culprit. All you need is a hot grill, a sturdy spatula, and some confidence.  

These swordfish steaks, shallots, and radishes are simply seasoned with olive oil, salt, and pepper. After a quick-ish grill, they are dressed with a nutty, salty, sweet, and umami-packed hazelnut miso sauce. Peanuts, pecans, or cashews would be great substitutes for the hazelnuts. Just make sure that they’re unsalted. Miso is plenty salty—we are using shiro miso (AKA white miso) here. Compared to other types of miso, it’s less salty, sweeter, and mellower.  If grilling outdoors and the veg is teeny tiny, you may need a grill grid to prevent them from falling between the grill grates. A tip: If you plan to grill outdoors, lug all the ingredients and tools you need on a large sheet pan in one go. Even the sauce can be made on the grill. It’ll cut back on the number of trips you take in and out. Of course, unless you’re trying to log more steps in your day.