Roasted Swordfish with Lotus Root and Miso Glaze

Instructions

1. 1

   Preheat oven to 425°F. Toss lotus root slices with 1 tablespoon sesame oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Spread on a baking sheet in a single layer and roast for 20-25 minutes until golden and crispy, stirring halfway through.

   Tip: Don't overcrowd the pan so the lotus root crisps properly instead of steaming.

2. 2

   While lotus root roasts, prepare the miso glaze by whisking together miso paste, 2 tablespoons butter, soy sauce, minced ginger, rice vinegar, and honey in a small saucepan over low heat until smooth and combined. Set aside off heat.

   Tip: Keep the glaze warm but don't boil it, as high heat can damage the miso's beneficial enzymes.

3. 3

   Pat swordfish steaks dry with paper towels and season both sides with remaining salt and pepper. Heat 2 tablespoons butter in a large cast-iron or heavy-bottomed skillet over medium-high heat until foaming.

   Tip: Dry fish is crucial for achieving a nice sear and golden crust.

4. 4

   Once butter is hot, carefully place swordfish steaks in the pan without moving them. Sear for 4-5 minutes until the bottom develops a golden crust.

   Tip: Resist the urge to move the fish around; let it sit undisturbed for a better crust.

5. 5

   Gently flip the steaks and sear the other side for 3-4 minutes until cooked through. The fish should be opaque throughout and flake easily when tested with a fork.

   Tip: Swordfish is dense, so medium-high heat ensures a cooked center without overdrying the exterior.

6. 6

   Transfer swordfish to a serving platter. Brush or drizzle the warm miso glaze over each steak, coating generously.

   Tip: Apply glaze while the fish is still hot so it adheres better.

7. 7

   Arrange the crispy roasted lotus root around the swordfish steaks. Sprinkle sesame seeds over everything and garnish with sliced scallion whites and greens.

   Tip: Add the green scallion parts at the very end to keep them fresh and vibrant.

8. 8

   Drizzle any remaining sesame oil around the plate and serve immediately while the lotus root is still crispy.

   Tip: This dish is best served hot, so time your plating to coincide with removing the lotus root from the oven.