Miso Glazed Swordfish with Whipped Coconut Sweet Potatoes and Gingered Quinoa

When I was at the store the other day there was an awesome deal on wild swordfish. I couldn’t resist! Swordfish is a very mild fish so you can really put any flavors you want with it. But these flavors together really compliment the fish. The smokiness of the grilled swordfish really brings out the sweetness of the potatoes and spiciness of the gingered quinoa.

Miso Glazed Swordfish

Ingredients

• 1 lb. wild swordfish
• 1/3 cup white miso paste
• 2 tbsp. soy sauce
• 2 tbsp. rice wine vinegar
• 2 tbsp. mirin
• 1 tbsp. brown sugar
• 1 tbsp. siracha (optional)
• Microgreens, garnish

Directions

In a small bowl whisk together the miso, soy sauce, rice wine vinegar, mirin, brown sugar and siracha. Brush over the swordfish on both sides and place in the refrigerator for ½ hour.

When ready to plate; heat grill pan to high heat and grill the swordfish for about 3-4 minutes on each side depending on how thick the cut is. Continue to brush the miso glaze over the swordfish while cooking.

Whipped Coconut Sweet Potatoes

Ingredients

• 1 lb. sweet potatoes, peeled and medium diced
• 1 cup coconut milk
• ½ cup toasted coconut flakes
•  Salt and pepper to taste

Directions

Bring a large pot of water to boil. Place the potatoes in water and boil until fork tender. About 20-30 minutes depending on cut size. Drain water and run through ricer or using a potato masher start mashing up the potatoes until smooth. Pour in coconut milk and mix until combined. Then fold in toasted coconut and season with salt and pepper.

Gingered Quinoa

Ingredients

• 1 cup uncooked quinoa
• 2 inches fresh ginger, peeled and thinly sliced
• 1 tbsp. olive oil
• ½ cup crimini mushrooms, small diced
• ½ cup red bell pepper, cored, seeded and small diced
• Season with salt and pepper

Directions

Bring 2 cups of water to boil in medium sauce pan. Pour in quinoa and cover, reduce heat to medium low, cook for about 15 minutes until all the water is absorbed.

In a medium sauté with the oil cook the peppers and mushrooms until tender; then combine with quinoa.

To plate; spoon the coconut mash on the bottom, top with quinoa and swordfish garnish with microgreens. Enjoy immediately.