© Con Poulos
Grilled Swordfish with Miso Sauce
- TOTAL TIME:
- SERVINGS: 4
These simple, Japanese-style swordfish steaks marinate in soy, sake and mirin before grilling. The accompanying miso sauce is intensely delicious .
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)
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
Sesame seeds, for garnish
- 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.
- Make the Sauce 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.
- Prepare the Swordfish Meanwhile, in a small saucepan, simmer the remaining marinade over moderate heat until reduced to a glaze.
- Prepare the Swordfish 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.
- Prepare the Swordfish Dollop the miso sauce on plates and top with the swordfish steaks. Garnish with sesame seeds and serve.
Sansho powder is sold at most Japanese markets and online at amazon.com.
Crisp Japanese craft beer.