Grilled Miso Swordfish Steak
Serves 4
Time 20 min
An easy baste of miso and mayonnaise (yes, mayonnaise!) is a terrific complement to meaty swordfish steak and helps it develop a nicely browned crust without overcooking. We like cutting the steak into thick “fingers” for lots of surface area to pick up great grilled flavor.
Special Diets:
Ingredients
- 1 1/2 pound swordfish steak, about 1 inch thick
- 2 tablespoons mayonnaise
- 1 1/2 tablespoon white miso
- 1/4 teaspoon ground black pepper
Method
Prepare a grill for medium-high heat cooking, oiling the grill grates as needed.
Cut away any skin and dark flesh from swordfish.
Cut remaining fish into slabs about 1 inch wide; cut any that are much longer than 3 inches in half (this will make them easier to turn).
Place on a plate.
In a small bowl, stir together mayonnaise and miso.
Using a pastry brush, brush swordfish pieces all over with mayonnaise mixture.
Using a grill brush, lightly brush the grill grates with canola oil.
Grill swordfish pieces, flipping a few times, until browned on the outside and just cooked through, about 5 minutes total.
Sprinkle generously with pepper.
Nutritional Info:
Per serving: 310 calories (150 from fat), 17g total fat, 3.5g saturated fat, 115mg cholesterol, 460mg sodium, 1g carbohydrates (0g dietary fiber, 1g sugar), 34g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 1/2 pound swordfish steak, about 1 inch thick
- 2 tablespoons mayonnaise
- 1 1/2 tablespoon white miso
- 1/4 teaspoon ground black pepper