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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.
  • 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

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.

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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