Broiled Hawaiian Swordfish In Miso
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Broiled Hawaiian Swordfish In Miso
  Hawaiian    Swordfish  
Last updated 6/12/2012 1:10:49 AM. Recipe ID 38175. Report a problem with this recipe.
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      Title: Broiled hawaiian swordfish in miso
 Categories: None
      Yield: 1 Servings
    1/3 c  White miso; (shiro miso)
  1 1/4 tb Sake
      2 ts Brown sugar
    2/3 c  Hoisin sauce
  1 1/2 tb Minced ginger
  1 1/2 tb Minced garlic
  1 1/2 tb Fresh orange juice
      1 tb Chile paste with garlic;
           -(preferably Lan Chi brand
           -or a sambal sekera)
      4    Swordfish steaks; about 7
           -ounces each
      1 c  Red pickled ginger
      1 lb Japanese cucumber; seeded,
           -chopped, and pee left on

      1 c  Canola oil
     16    Wonton wrappers; julienned
      2 oz Japanese spice sprouts
      1 ts Black sesame seeds
      1 ts Toasted white sesame seeds;
           -(See recipe, below)
           Avocado Salsa; (See recipe,
           -below), optional
  In this dish, the marinade serves multiple purposes. It flavors the
  fish, of course, but it also acts like a ceviche marinade, and
  "cooks" the fish to a certain degree. Because of this, you should
  keep the grilling time to a bare minimum, or tbe fish will dry out.
  This Japanese style of cooking is called "misoyaki."
  Combine all of the marinade ingredients in a mixing bowl. Add the
  swordfish and marinate in the efrigerator for 4 hours. Prepare the
  grill. Meanwhile, pur‚e the red pickled ginger in a food processor
  until it is smooth. Place in a sieve, drain, and set aside. Pur‚e the
  cucumbers in the food processor until smooth. Place in a clean sieve,
  drain, and set aside. To prepare the garnish, heat the oil in a
  skillet and fry the julienned wonton wrappers for about 30 seconds
  over medium heat. Drain on paper towels. Lightly toss with the
  sprouts and sesame seeds. Grill the swordfish for 45 seconds to 1
  minute per side for medium rare. Spoon out a circle of ur‚ed cucumber
  on each serving plate, then spoon a smaller circle of pickled ginger
  in the center of the cucumber. Lay a swordfish steak on the pur‚ed
  ginger, then top with a mound of the mixed won ton strips. Serve with
  Avocado Salsa, if desired. Yield: Serves 4

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Recipe ID 38175 (Apr 03, 2005)

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