Miso-Mirin Glazed Broiled Swordfish with Sesame Snap Peas

Steps

1. Step 1

   In a small bowl, whisk together the white miso, mirin, soy sauce, sugar, grated ginger and sesame oil until smooth. Pat the swordfish steaks dry with paper towels, put them in a shallow dish and spread the marinade over both sides. Let sit at room temperature for 20 to 30 minutes while you start the rice (no longer, or the miso will start to cure the fish).

   25 min

   • 4 pieces swordfish steaks (6 oz each, about 1 inch thick)
   • 3 tbsp white miso
   • 3 tbsp mirin
   • 1 tbsp soy sauce
   • 2 tsp sugar
   • 2 tsp fresh ginger
   • 1 tsp toasted sesame oil
2. Step 2

   Put the rinsed rice and water in a medium saucepan. Bring to a boil over high heat, then cover, turn the heat to low and cook for 15 minutes. Take it off the heat and leave it covered until serving; fluff with a fork just before you plate.

   20 min, hands-off

   • 1 1/2 cups short-grain white rice
   • 1 3/4 cups water
3. Step 3

   Set an oven rack about 6 inches below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil and brush it lightly with neutral oil.

   5 min

   • 1 neutral oil, for the pan
4. Step 4

   Lift the swordfish out of the dish, letting the excess marinade drip off but leaving a thin coat on the fish, and lay the steaks on the sheet. Broil for 5 minutes, then flip and broil 4 to 6 minutes more, until the glaze is darkened and blistered at the edges and the fish is just opaque in the center (145°F). If it browns too fast, move the pan one rack lower. Let it rest 5 minutes.

   11 min

   • 4 pieces swordfish steaks (6 oz each, about 1 inch thick)
5. Step 5

   While the fish broils, heat the neutral oil in a large skillet over medium-high heat. Add the garlic and cook 20 seconds, until fragrant, then add the snap peas and a pinch of salt. Cook, tossing often, for 3 to 4 minutes, until bright green and crisp-tender with a few charred spots. Take the pan off the heat and toss with the sesame oil, soy sauce and sesame seeds.

   6 min

   • 1 lb sugar snap peas
   • 1 tbsp neutral oil
   • 1 clove garlic
   • 2 tsp toasted sesame oil
   • 1 tsp soy sauce
   • 1 tbsp toasted sesame seeds
   • salt
6. Step 6

   Spoon rice onto plates, add a swordfish steak and a pile of snap peas, and scatter the scallions over the fish. Serve with lime or lemon wedges.

   • 2 scallions
   • 1 lime or lemon

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026