Grilled Swordfish Miso Buffalo Glaze

This grilled swordfish is enhanced with a flavorful glaze of miso, amped up with Buffalo sauce, fresh thyme and garlic.

Marinade:

1 Tbsp favorite red miso paste

2 Tbsp favorite Buffalo wing hot sauce

2 Tbsp unseasoned rice vinegar

2 tsp Asian fish sauce

1 Tbsp olive oil

2 cloves garlic, finely minced through press

2 Tbsp fresh thyme leaves, minced

3/4 lb swordfish steak, cut into two serving portions

Whisk together marinade ingredients in a bowl.

Marinate swordfish for about an hour.

Heat grill to high. Scrape marinade off of swordfish, and grill the fish.

Grill about 3-5 minutes per side, until only just cooked through.

Heat marinade in a small saucepan just to a gentle boil. Heat through well, and then remove from heat. Thin with a dash of water if necessary to achieve a thin creamy glaze. Serve swordfish with the Buffalo miso glaze.

Serves 2.

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