This easy, delicious preparation for meaty swordfish steaks or mahimahi filets is based on an entree served at the communal-style restaurant of the Manago Hotel, on the Big Island’s western shore, where the cooks often use butterfish, a fish named for its silky flesh, which takes well to skillet preparations.

Miso-Glazed Fish Miso-Glazed Fish
Here is an easy, delicious preparation for meaty swordfish steaks or mahimahi filets.
Yield: serves 4


  • 12 cup miso
  • 2 Tbsp. sake
  • 1 Tbsp. sugar
  • 4 (6 -oz.) swordfish steaks or mahimahi filets (about 1″ thick)
  • Freshly ground black pepper, to taste
  • 12 cup dried bread crumbs
  • 2 Tbsp. canola oil
  • 1 lemon


  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.