This recipes comes from Gourmet magazine, and is supposed to be made with tuna, but I had swordfish and either way, it’s delicious, both sweet and savory, crisp and tender. The salad is light and cool and made for summer. Serves 4.
- 1 cup white miso
- 1/2 cup mirin (Japanese sweet rice wine)
- 1/2 cup sugar
- 1/4 cup water
- 1/2 cup mayonnaise
- 2 lbs swordfish or tuna steaks, cut into cubes
Combine miso, mirin, sugar and water in a medium pot and cook over medium heat until the sugar has dissolved and the miso has softened.
Remove pot from heat and stir in the mayonnaise.
When the marinade has cooled, combine it with the fish in a ziplock bag and marinate in the refrigerator for at least 1 hour and up to 24 hours.
Prepare grill. Thread fish onto skewers, leaving a small space in between, and grill over high heat for 2 – 3 minutes,
then flip skewers over for another 2 – 3 minutes. Remove from grill and let sit for 5 minutes before serving.
Zucchini and Snow-Pea Salad
- 2 medium-large zucchini, very thinly sliced
- 3/4 tsp salt
- 1/2 lb snow-peas, trimmed
- 1 TBS low-sodium soy sauce
- 2 TBS rice vinegar
- 1 tsp sugar
- 1 1/2 TBS roasted sesame seeds
Combine zucchini and salt in a colander set in the sink and let sit for 30 minutes. Rinse well with cool water and then pat dry with a kitchen towel.
Cook snow-peas in a pot of salted, boiling, water for 1 1/2 minutes, then drain and submerge peas in a bowl of ice water to stop the cooking process. When cool, drain peas again and pat dry.
Combine sugar, vinegar and soy sauce in a large bowl;
add zucchini, snow-peas and sesame seeds and toss well to combine. The salad can be refrigerated up to 2 hours before serving.