1⁄2 cup miso
2 tbsp. sake
1 tbsp. sugar
4 6 oz. swordfish steaks
or mahimahi filets (about 1" thick)
Freshly ground black pepper,
1⁄2 cup dried bread crumbs
2 tbsp. canola oil
1 lemon, cut into wedges
1. Place a rack in the middle of the oven; heat to broil. In a small bowl, whisk together the miso, sake, and sugar; set miso sauce aside.
2. Lightly season the fish with pepper. Place the bread crumbs in a small baking dish. Coat the fish on each side with bread crumbs; transfer fish to a plate. Heat the oil in a 12" ovenproof skillet over medium-high heat. Place fish, evenly spaced, in skillet; cook until golden brown, about 5 minutes. Flip and spoon 2 tbsp. miso sauce onto each filet, spreading the sauce over each with the back of a spoon.
3. Transfer the skillet to the oven and broil until miso is golden brown and the fish is cooked through, 5–6 minutes. Divide fish between 4 plates and serve with lemon wedges.