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.
Step 2 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.
Step 3 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.
Step 4 Prepare the Swordfish
Meanwhile, in a small saucepan, simmer the remaining marinade over moderate heat until reduced to a glaze.
Step 5 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.
Step 6 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.
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