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.
- 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, to taste
- 1⁄2 cup dried bread crumbs
- 2 Tbsp. canola oil
- 1 lemon
- 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.
- 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.
- 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.