© Con Poulos
Active Time
Total Time
45 MIN
Serves : 4

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

How to Make It

Step 1    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. 

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. 

Make Ahead

The kinome sauce can be refrigerated for up to 1 week.


Sansho powder is sold at most Japanese markets and online at amazon.com.

Suggested Pairing

Crisp Japanese craft beer.

You May Like