Fish and Shellfish Recipes - Grilled Swordfish Steaks Recipe

Ingredients

• 4 x 175g/6oz swordfish steaks

• 2.5ml/1/2 tsp salt

• 300g/11oz shiro miso

• 45ml/3 tbsp sake

For the asparagus:

• 25ml/1 1/2 tbsp shoyu

• 25ml/1 1/2 tbsp sake

• 8 asparagus spears, the hard ends discarded, each spear cut into three

Serves 4

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Method:

1. Place the swordfish in a shallow container. Sprinkle with the salt on both sides and leave for 2 hours. Drain and wipe the fish with kitchen paper.

2. Mix the miso and sake, then spread half across the bottom of the cleaned container. Cover with a sheet of muslin (cheesecloth) the size of a dish towel, folded in half, then open the fold.

3. Place the swordfish, side by side, on top, and cover with the muslin. Spread the rest of the miso mixture on the muslin. Make sure the muslin is touching the fish. Marinate for 2 days in the coolest part of the refrigerator.

4. Preheat the grill (broiler) to medium. Oil the wire rack and  grill (broil) the fish slowly for about 8 minutes on each side, turning every 2 minutes. If the steaks are thin, check every time you turn the fish to see if they are ready.

5. Mix the shoyu and sake in a small bowl. Grill the asparagus for 2 minutes on each side, then dip into the bowl. Return to the grill for 2 minutes more on each side. Dip into the sauce again and set aside.

6. Serve the steak hot on four individual serving plates. Garnish with the drained, grilled asparagus.

Note: Crisp grilled asparagus with a shoyu and sake coating is an excellent accompaniment for marinated game fish.