- 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.?
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Recipe Credit: Masa Miyake
Image Credit: Con Poulos