
Yields:
4
Total Time:
45 mins
These simple, Japanese-style swordfish steaks marinate in soy, sake, and mirin before grilling. The accompanying miso sauce is intensely delicious.
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Ingredients
Miso Sauce
- ice water
- 2 oz. curly spinach
- 1 Tbsp. pickled ginger
- cup white miso
- 1 1/2 Tbsp. mirin
- 1/2 Tbsp. sansho powder
Swordfish
- 1/4 cup 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
Directions
- 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. 

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