Swordfish With Miso-Mustard Sauce

Made from soybeans and other grains, miso is packed with protein and is prized by Japanese cooks for its sweet-salty-savory flavor. With fish, I prefer white miso. It is less salty than the darker kinds and blends beautifully in this zippy mustard sauce. Chinese-style fermented soybean sauce is too dark and too salty for this dish.

Type: Fish
Serves: 4 people

Recipe Ingredients

		Sauce
1/4 cup	59ml	Chicken broth
3 tablespoons	45ml	White miso
2 tablespoons	30ml	Rice vinegar
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Japanese rice wine (sake)
2 teaspoons	10ml	Prepared Chinese-style mustard
1		Freshly-ground white pepper
		Cooking
4		Swordfish steaks, 3/4" thick - (1 1/2 to 2 lbs)
1		Lemon - cut 6 wedges

Recipe Instructions

Whisk the sauce ingredients together in a small bowl until evenly blended. Brush one side of the fish steaks with a little sauce and place them sauce-side up on a rack in a foil-lined baking pan, Broil 3 to 4 inches from the heat for 4 minutes, turn, and brush with a little more sauce. Broil until the center of the fish is just opaque, 3 to 4 more minutes. Pour the remaining sauce onto a serving platter, place the fish on top of the sauce, and squeeze 2 of the lemon wedges over the fish.. Garnish with the remaining lemon wedges.

This recipe yields 4 servings.

Tip: Shredded daikon (white radish) makes a terrific garnish for this dish. Chill the daikon shreds in ice water for 30 minutes before serving so they become crisp and crystal white.

Microwave Method: Place the fish in a shallow microwave-safe casserole, combine the sauce ingredients, and pour the sauce on top of the fish. Cover and cook on high until the center of the fish is just opaque, 7 to 8 minutes. Let stand 2 minutes. Serve and garnish as above.

Source:
Everybody's Wokking by Martin Yan, (Harlow & Ratner, 1991)

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