Grilled Swordfish with Lotus Root and Miso Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in less than an hour and tastes like you've been cooking all day. The swordfish gets beautifully charred on the grill while the lotus root crisps up underneath, and then everything gets glazed with this incredible umami bomb of white miso, honey, and ginger. Lotus root is such a nutritional powerhouse too, packed with fiber and vitamin C that's great for your immune system. The glaze does all the heavy lifting flavor wise, so you really just need to monitor your grill for about twenty minutes and you're done.
Ella x
Ingredients
- 4swordfish steaks(6 oz each, about 1 inch thick)
- ¾ kgfresh lotus root(peeled and sliced into 1/4 inch rounds)
- 3 tablespoonswhite miso paste
- 2 tablespoonshoney
- 1 tablespoonrice vinegar
- 2 tablespoonssoy sauce
- 1 tablespoonfresh ginger(minced)
- 2garlic cloves(minced)
- 4 tablespoonsolive oil
- 1lime(zest and juice)
- 1 teaspoonsesame oil
- 3scallions(sliced thin)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1 tablespoonsesame seeds(for garnish)
Detail level
Instructions
- 1
Prepare the miso glaze by whisking together white miso paste, honey, rice vinegar, minced ginger, and minced garlic in a small bowl until smooth and combined. Set aside.
Tip: Make the glaze ahead of time and let it sit for 10 minutes to allow flavors to meld.
- 2
Pat the swordfish steaks dry with paper towels and season both sides generously with kosher salt and black pepper.
Tip: Dry fish ensures better browning and crust formation on the grill.
- 3
Toss lotus root slices with 2 tablespoons of olive oil, salt, and pepper. Arrange them on a grill-safe tray or skewer them to prevent them from falling through the grates.
Tip: Thin slices cook faster and become more tender; thicker slices stay crunchier.
- 4
Preheat your grill to medium-high heat (about 400°F). Oil the grates well to prevent sticking.
Tip: Clean grates with a grill brush before heating for easier cleanup.
- 5
Place the lotus root on the grill first, as it takes longer to cook. Grill for 4-5 minutes per side until golden brown with char marks and fork-tender.
Tip: Move pieces around to prevent burning if flare-ups occur.
- 6
Once the lotus root is nearly done, place the seasoned swordfish steaks on the grill. Cook for 5-6 minutes on the first side without moving them to develop a crust.
Tip: Swordfish is a firm fish that holds up well to grilling without falling apart.
- 7
Flip the swordfish and immediately brush the cooked side generously with the miso glaze. Cook for another 4-5 minutes until the fish is opaque and flakes easily with a fork.
Tip: The miso glaze caramelizes beautifully on the hot side of the fish, creating a flavorful crust.
- 8
In a small saucepan, combine soy sauce, lime juice, lime zest, sesame oil, and remaining 2 tablespoons of olive oil over low heat. Warm through for 1 minute, then remove from heat.
Tip: This citrus-soy drizzle adds brightness and complements both the fish and lotus root.
- 9
Transfer the grilled swordfish and lotus root to a serving platter. Drizzle with the warm citrus-soy sauce, scatter sliced scallions and sesame seeds over the top, and serve immediately.
Tip: Serve with steamed rice or crusty bread to soak up the delicious pan juices.
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