Grilled Swordfish with Miso Sauce

Serving Size: 4
Total Time:

These simple, Japanese-style swordfish steaks marinate in soy, sake and mirin before grilling. The accompanying miso sauce is intensely delicious?.

Miso Sauce

  • 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)
  1. 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. ?
  2. In a blender, puree the spinach, pickled ginger, miso, mirin and sansho powder with 2 tablespoons of water until smooth and spreadable. ?


  • pepper
  • 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
  1. 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.?
  2. Meanwhile, in a small saucepan, simmer the remaining marinade over moderate heat until reduced to a glaze. ?
  3. 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.?
  4. 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

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Recipe Credit: Masa Miyake
Image Credit: Con Poulos