Grilled Swordfish With Miso Glaze

This grilled swordfish is to die for!

Little hack… sometimes I skip the sauce because it takes too much time and well, life! Lol!

Enjoy! Xo Jen

Grilled Swordfish With Miso Glaze

INGREDIENTS:

• 2 6- to 8- ounce swordfish steaks
• 2 tbsp. extra-virgin olive oil, divided
• 1/2 tsp. kosher salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 6 shallots, peeled and halved
• 6 radishes, halved
• 3 tbsp. unsalted organic butter
• 1 tbsp. sesame seeds
• 1/3 c. crushed nuts
• 2 tbsp. Shiro miso
• 1 tbsp. maple syrup
• 1 tsp. toasted sesame oil
• 1 clove garlic, grated

DIRECTIONS:

1. Preheat the grill to high heat.
2. Season swordfish steaks with 1 tbsp. olive oil and 1/4 tsp. each salt and black pepper.
3. Grill until golden brown on both sides and fairly firm to the touch, 8 to 10 minutes total. Transfer to a serving platter. 
4. In a large bowl, toss shallots and radishes with 1 tbsp. olive oil and 1/4 tsp. each salt and black pepper.
5. Grill, cut-side down until lightly charred and tender, 6 to 8 minutes. Transfer to serving platter. 
6. Make the sauce: Heat a small saucepan over medium-high heat (or place it right on an outdoor grill). Add butter, sesame seeds, and hazelnuts. Stir often until nuts are a deep golden brown, about 10 minutes. Remove from heat and stir in miso, maple syrup, sesame oil, garlic, and 2 tbsp. water. 
7. Spoon all over swordfish and veg to serve.