Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Grilled (or not) Swordfish with Miso Butter
and corn on the cob / green salad

Active: 45 Total: 45

This recipe was featured in the summer of 2020 with steak, but this time around we're using grill-friendly swordfish.
Smarts: This recipe includes extra miso butter so you can serve some over the corn if you'd like. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Swordfish and Corn on the Cob:
  • Corn - 4 ears
  • Swordfish steaks - 4 (sub steak or any firm fish like salmon)
Miso Butter:
  • Butter - 6 Tbsp
  • Miso, any type - 1 1/2 Tbsp
  • Lime juice - 1 1/2 tsp
Green Salad with Sesame Vinaigrette:
  • Vinegar, rice - 2 Tbsp
  • Miso, any type - 1 tsp
  • Honey - 1 tsp
  • Sesame seeds, white or black - 1/2 tsp
  • Oil, cooking - 3 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Cucumbers - 6 oz, chopped
  • Edamame, shelled - 1 cup (look for these in the freezer section)
  • Salad greens, any type - 6 oz

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Choose Cooking Method

Prep

  1. Make miso butter - (If prepping right before cooking, get grill heating before finishing prep.) Soften butter in the microwave. Mash in miso (portion for the miso butter) and lime juice. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)

  2. Make sesame vinaigrette - Whisk together vinegar, miso (portion for salad), honey, and sesame seeds. Add cooking oil and toasted sesame oil while whisking. (Can be done up to 5 days ahead)

  3. Corn - Shuck corn. (Can be done 1 day ahead)

  4. Cucumbers / Edamame - Chop cucumbers. If edamame is frozen, defrost in the microwave.

  5. Swordfish - Season with some salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Heat grill to 400F / 204C degrees, keeping one part of the grill with direct heat and another part with indirect heat. Clean grates and brush with some oil.

  2. Place swordfish and corn over direct heat. Sear both for ~2 minutes per side, closing the lid after each turn. Move corn and swordfish to indirect heat and continue cooking until corn is tender and swordfish is flaky and opaque, 2 to 5 minutes more (depending on thickness).

  3. Toss cucumbers, edamame, and salad greens in sesame vinaigrette until dressed to your liking.

  4. Spoon miso butter over swordfish (and corn if you’d like) while still warm. Enjoy swordfish with corn and salad on the side.

Prep

  1. Make miso butter - Soften butter in the microwave. Mash in miso (portion for the miso butter) and lime juice. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)

  2. Make sesame vinaigrette - Whisk together vinegar, miso (portion for salad), honey, and sesame seeds. Add cooking oil and toasted sesame oil while whisking. (Can be done up to 5 days ahead)

  3. Corn - Shuck corn. (Can be done 1 day ahead)

  4. Cucumbers / Edamame - Chop cucumbers. If edamame is frozen, defrost in the microwave.

  5. Swordfish - Season with some salt and pepper.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Bring a large pot of salted water for the corn to boil. When water is boiling add corn and boil until tender, 5 to 7 minutes.

  2. Heat a grill pan or skillet over medium heat. Brush with some oil and add swordfish. Sear until flaky and opaque, 2 to 4 minutes on each side (depending on thickness).

  3. Toss cucumbers, edamame, and salad greens in sesame vinaigrette until dressed to your liking.

  4. Spoon miso butter over swordfish (and corn if you’d like) while still warm. Enjoy swordfish with corn and salad on the side.

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (19)
Gluten-free (1)
Paleo (1)
Vegetarian (5)

Most Helpful

Easy grilling, easy prep, nice flavors

By: Kayla
Posted: Jul 11, 2022
Diet: Vegetarian
1 Helpful

15 reviews

This was just ok. I can never get tofu to work right in the pan, so did it in the airfryer and it got nice and crispy on the outside without sticking to anything. But wasn't a very filling meal. Maybe needed more tofu or a bigger avocado or something?

By: Jennifer
Posted: Aug 06, 2022
Diet: Vegetarian
0 Helpful

So I forgot I didn’t have miso, which for the sword fish was a bit of a bummer, but made the salad dressing with a Tbs of soy sauce instead and it was great! Would maybe try marinating the swordfish in something similar.

By: Rosemary
Posted: Jul 30, 2022
Diet: Original
0 Helpful

We don't have a grill, so I used the stovetop. The miso butter was amazing, but the vinegarette was not super flavorful. I'm also not a big swordfish fan. I wouldn't make this again as it feels like too much fat for one meal.

By: Brittany
Posted: Jul 26, 2022
Diet: Original
0 Helpful

Love miso butter!!

By: Theresa
Posted: Jul 13, 2022
Diet: Original
0 Helpful

Easy grilling, easy prep, nice flavors

By: Kayla
Posted: Jul 11, 2022
Diet: Vegetarian
1 Helpful

We made the grilled version, and everyone loved it. The only variation is that we left the corn in the husk (de-haired) and soaked it for 30 minutes in water with 1/4 cup sugar and 1/4 cup salt before grilling it in the husks for 20 minutes total (5 minutes per 1/4 turn).

By: Jessica
Posted: Jul 11, 2022
Diet: Original
1 Helpful