Grilled Swordfish with Miso Sauce

By GadgetGirl

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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SUGGESTED PAIRING
Crisp Japanese craft beer.

Ingredients

• MISO SAUCE
• Ice water
• 2 ounces curly spinach, thick stems discarded (2 packed cups)
• 1 tablespoon drained pickled ginger
• 1/3 cup white miso
• 1 1/2 tablespoons mirin
• 1/2 tablespoon sansho powder (see Note)
• Make Sugar-Soy-Marinated Pork Chops
• SWORDFISH
• 1/4 cup plus 2 tablespoons soy sauce
• 3 tablespoons sake
• 3 tablespoons mirin
• Two 1-inch-thick swordfish steaks (1 1/2 pounds)
• Canola oil, for greasing
• Kosher salt
• Pepper
• Sesame seeds, for garnish

Details

Servings 4
Cooking time 45mins
Adapted from Food&Wine.com

Preparation

Step 1

MAKE 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. 

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

PREPARE 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.

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

Light 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.

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

MAKE AHEAD The kinome sauce can be refrigerated for up to 1 week. NOTES Sansho powder is sold at most Japanese markets and online at amazon.com.