- 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)
- 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
- Sesame seeds, for garnish
How to make this recipe
- 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.
The kinome sauce can be refrigerated for up to 1 week.
Sansho powder is sold at most Japanese markets and online at amazon.com.?
Crisp Japanese craft beer.