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.
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.
Per Serving:310 calories (150 from fat), 17g total fat, 3.5g saturated fat, 115mg cholesterol, 460mg sodium, 1g carbohydrates, 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. See our Terms of Service.