Grilled Swordfish with Lotus Root and Miso Glaze

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.