I’ve been eager to do some other things with the miso paste I recently purchased. I know miso goes so well with fish and happened to have some swordfish handy. When I found a recipe for a miso/mayo marinade, I realized I wanted every bit of the fish to get that flavor and the best way to do that is to cut it up, rather than serve as a steak. Fish sticks were suddenly on the menu.
Start by slicing a swordfish steak into sticks. You can also cut into cubes for nuggets, but that will make this process a bit longer. Next mix your marinade of mayo, miso paste, and cracked pepper. The ratio should be about 2 parts mayo to 1 part miso. I’m not entirely sure. I started mixing…tasted…added more mayo…tasted again. Toss the fish in the bowl of sauce until all sides are covered. you can let it sit there for a bit, soaking up the flavor, if you’d like; there’s no acid in this so it won’t cause the fish to cook at all. When you’re ready to get after it, roll the fish in panko. In a greased cast iron skillet, brown the sides of the fish so the bread crumbs start to get a bit golden. Then, transfer to a 400 oven and bake for 4 minutes.
I didn’t even let them sit in the marinade for long but I can tell it made a difference. This was perhaps the least dry swordfish I’ve ever had. It was downright velvety in texture. My beau was hoping for some dipping sauce (because fish sticks are weird without a lil something to dip em in) but I didn’t have time to come up with anything. Honestly, since I went heavy on the mayo marinade, it was almost like there was a built-in dipping sauce.