Grilled Swordfish with Miso Sauce

• Ice water
• 2 ounces curly spinach, thick stems discarded (2 packed cups)
• 1 tablespoon drained pickled ginger
• 1/3 cup white miso
• 1 1/2 tablespoons mirin
• 1/2 tablespoon sansho powder (see Note)
• 1/4 cup plus 2 tablespoons soy sauce
• 3 tablespoons sake
• 3 tablespoons mirin
• Two 1-inch-thick swordfish steaks (1 1/2 pounds)
• Canola oil, for greasing
• Kosher salt
• Pepper
• Sesame seeds, for garnish

1. Make the Sauce Fill a bowl with ice water.
2. In a saucepan of salted boiling water, blanch the spinach until tender and bright green, 1 minute.
3. Drain, then transfer to the ice bath.
4. Drain the spinach and squeeze dry.
5. Make the Sauce In a blender, puree the spinach, pickled ginger, miso, mirin and sansho powder with 2 tablespoons of water until smooth and spreadable.
6. Prepare the Swordfish In a small bowl, whisk the soy sauce, sake and mirin.
7. Place the swordfish in a resealable plastic bag and pour in half of the marinade.
8. Seal the bag and let marinate at room temperature for 15 minutes.
9. Prepare the Swordfish Meanwhile, in a small saucepan, simmer the remaining marinade over moderate heat until reduced to a glaze.
10. Prepare the Swordfish Light a grill and oil the grate.
11. Season the swordfish with salt and pepper and grill over moderate heat, turning once, until just white throughout; baste with the glaze during the last minute or two of grilling.
12. Cut each swordfish steak in half.
13. Prepare the Swordfish Dollop the miso sauce on plates and top with the swordfish steaks.
14. Garnish with sesame seeds and serve.

water, curly spinach, ginger, white miso, mirin, sansho powder, soy sauce, sake, mirin, canola oil, kosher salt, pepper, sesame seeds

Taken from www.foodandwine.com/recipes/grilled-swordfish-miso-sauce (may not work)