Grilled Swordfish with Miso Sauce
These simple, Japanese-style swordfish steaks marinate in soy, sake and mirin before grilling. The accompanying miso sauce is intensely delicious?.
- ice water
- 0.5 Tbsp sansho powder (see Note)
- 1.5 Tbsp mirin
- 0.33 cup white miso
- 1 Tbsp drained pickled ginger
- 2 Ounce curly spinach, thick stems discarded (2 packed cups)
- 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. ?
- kosher salt
- Canola oil, for greasing
- 2 1-inch-thick swordfish steaks (1 1/2 pounds)
- 3 Tbsp mirin
- 3 Tbsp sake
- 0.25 cup plus 2 tablespoons soy sauce
- Sesame seeds, for garnish
- 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.?
Recipe Credit: Masa Miyake
Image Credit: Con Poulos