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

Food & Wine
August 2014

Gallery

© Con Poulos

Recipe Summary

total:
45 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

  • 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.

Suggested Pairing

Crisp Japanese craft beer.