Dinner

Soy-Butter Glazed Swordfish with Charred Shishito Peppers & Forbidden Rice

Name: Soy-Butter Glazed Swordfish with Charred Shishito Peppers & Forbidden Rice
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 2 servings
Ingredients: 2 swordfish steaks (180g each), 2.5cm thick, patted dry; 150g forbidden (black) rice, rinsed; 350ml water or vegetable broth; 60ml soy sauce; 3 tablespoons mirin; 2 tablespoons unsalted butter; 4 garlic cloves, minced; 2 teaspoons fresh ginger, minced; 1 tablespoon rice vinegar; 200g shishito peppers; 2 tablespoons neutral oil; 1 teaspoon toasted sesame oil; 2 tablespoons crispy fried shallots; 1 tablespoon sesame seeds, toasted; 2 green onions, sliced thinly on bias; Sea salt; Cracked pepper; Lemon wedges

Thick swordfish steak seared until golden outside, glazed with a silky reduction of soy, mirin, butter, and garlic that becomes glossy and caramelized. Served over forbidden (black) rice with toasted sesame oil and crispy fried shallots. Charred shishito peppers add pops of smoky sweetness. Autumn California meets Japanese pantry—confident, elegant, and deeply satisfying.

906cal 46gprotein 85gcarbs 42gfat 10min prep 28min cook 2serves

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