January 17, 2011

Miso Swordfish


Remember the Miso Black Cod? That delicious buttery fish from the gods? Well, now you can enjoy the same taste without the insane price!

Well almost. The swordfish will taste the same, but it won't be as soft or buttery. It's still amazing though. The flavor is so strong that we paired this with plain steamed red potatoes and green beans, which were topped with a sprinkling of fried onions. Enjoy!


2 swordfish fillets (about 1 lb)

For the marinade:
1/4 cup sake
1/4 cup mirin
4 tablespoons white miso paste
3 tablespoons sugar


1. Mix the marinade ingredients thoroughly in a plastic container and set aside.

2. Pat the fish fillets dry with paper towels and put them into the plastic container with the marinade. Cover and leave in the refrigerator overnight or for 24 hours.

3. Preheat oven to 400 degrees F.

4. Preheat a pan on medium at the same time.

5. Lightly wipe off (with fingers) any excess miso marinate clinging to the fish fillets but don’t rinse it off. Place the fish in the pan and lightly grill on both sides until the surface turns brown.

6. Transfer the fish fillets to the oven and bake for 10-15 minutes.

7. Boil the leftover miso marinade in a pot for a couple minutes to make into extra sauce.

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