Grilled Swordfish with Miso Sauce Recipe

Name: Grilled Swordfish with Miso Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Pepper; Sesame seeds, for garnish

Servings: persons

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
Pepper
Sesame seeds, for garnish

1
Make the Sauce Fill a bowl with ice water.
2
In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute.
3
Drain, then transfer to the ice bath.
4
Drain the spinach and squeeze dry.
5
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.
6
Prepare the Swordfish In a small bowl, whisk the soy sauce, sake and mirin.
7
Place the swordfish in a resealable plastic bag and pour in half of the marinade.
8
Seal the bag and let marinate at room temperature for 15 minutes.
9
Prepare the Swordfish Meanwhile, in a small saucepan, simmer the remaining marinade over moderate heat until reduced to a glaze.
10
Prepare the Swordfish Light a grill and oil the grate.
11
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.
12
Cut each swordfish steak in half.
13
Prepare the Swordfish Dollop the miso sauce on plates and top with the swordfish steaks.
14
Garnish with sesame seeds and serve.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Ice water, 2 ounces curly spinach, thick stems discarded (2 packed cups), 1 tablespoon drained pickled ginger, 1/3 cup white miso, and more.

Yes, Grilled Swordfish with Miso Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Swordfish with Miso Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions