Swordfish with miso-mustard sauce from Everybody's Wokking (page 48) by Martin Yan

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Notes about this recipe

  • nicolepellegrini on February 18, 2025

    I liked this a lot but changed up the preparation/cooking a bit. I find swordfish is often dry (and harder to get the cook just right broiling). So instead of just brushing the fish with the sauce before cooking I used it as a 2 hour marinade. I then cooked the fish stove top in cast iron with some oil, and it came out delicious! The fish stayed nice and tender/moist and the sauce caramelized a bit. So I would absolutely make again with these variations.

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