Receta Broiled Hawaiian Swordfish In Miso
by Global Cookbook

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Ingredientes

1/3 c. White miso, (shiro miso)
1 1/4 Tbsp. Sake
2 tsp Brown sugar
2/3 c. Hoisin sauce
1 1/2 Tbsp. Chopped ginger
1 1/2 Tbsp. Chopped garlic
1 1/2 Tbsp. Fresh orange juice
1 Tbsp. Chile paste with garlic, (preferably Lan Chi brand or possibly a sambal sekera)

4 x Swordfish steaks, about 7 ounces each
1 c. Red pickled ginger
1 lb Japanese cucumber, seeded, minced, and pee left on
1 c. Canola oil
16 x Wonton wrappers, julienned
2 ounce Japanese spice sprouts
1 tsp Black sesame seeds
1 tsp 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 possibly tbe fish will dry out. This Japanese style of cooking is called "misoyaki."
Combine all of the marinade ingredients in a mixing bowl. Add in the swordfish and marinate in the efrigerator for 4 hrs.
Prepare the grill. Meanwhile, puree the red pickled ginger in a food processor till it is smooth. Place in a sieve, drain, and set aside. Puree the cucumbers in the food processor till 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 ureed 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 pureed ginger, then top with a mound of the mixed won ton strips. Serve with Avocado Salsa, if you like.
Yield: Serves 4