Name: Grilled Swordfish with Miso Sauce
Total time: 45 min
Yield: 4
Ingredients: ice water; 2 oz. curly spinach; 1 tbsp. pickled ginger; c. white miso; 1 1/2 tbsp. mirin; 1/2 tbsp. sansho powder; 1/4 c. soy sauce; 2 tbsp. soy sauce; 3 tbsp. sake; 3 tbsp. mirin; 2 1-inch-thick swordfish steaks; canola oil; kosher salt; Pepper; sesame seeds

Step 1Make the sauce: Fill a bowl with ice water. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute. Drain, then transfer to the ice bath. Drain the spinach and squeeze dry.  

Step 2In a blender, puree the spinach, pickled ginger, miso, mirin, and sansho powder with 2 tablespoons of water until smooth and spreadable.  

Step 3Prepare the swordfish: In a small bowl, whisk the soy sauce, sake, and mirin. Place  the swordfish in a resealable plastic bag and pour in half of the marinade. Seal the bag and let marinate at room temperature for 15 minutes. 

Step 4Meanwhile, in a small saucepan, simmer the remaining marinade over moderate heat until reduced to a glaze.  

Step 5Light a grill and oil the grate. Season the swordfish with salt and pepper and grill over moderate heat, turning once, until just white throughout; baste with the glaze during the last minute or two of grilling. Cut each swordfish steak in half. 

Step 6Dollop the miso sauce on plates and top with the swordfish steaks. Garnish with sesame seeds and serve.  