Miso Mustard Swordfish

Directions Print

1. Prepare jasmine rice according to directions. Once jasmine rice is cooked, spread on a sheet pan and place in the cooler. (Optional: Can make rice one day ahead)
2. Season swordfish with salt and pepper. Heat sesame oil in a cast iron skillet or oven proof sauté pan and sear swordfish. Place in oven at 350° and roast until internal temperature reaches 145°. Remove from oven and add 1 tablespoon each of ponzu citrus sauce and miso mustard sauce and nappe the fish. Remove fish from pan and set aside to rest.
3. To prepare fried rice, sauté ginger and green onions until softened. Add egg and cook, whisking vigorously, then add rice and pineapple, tossing to combine. Add hoisin and soy sauce and incorporate well. Remove from pan and reserve warm.
4. Heat oil in pan and quickly sauté julienned red bell pepper, zucchini, squash, and mushrooms. Do not overcook.
5. Using a rice ring, plate fried rice and layer julienned vegetables on top along one side. Place swordfish fillet in the center on top of the rice, then garnish with a drizzle of miso mustard sauce, red chile pepper and furikake seasoning.

Turmeric Rice:

1. Add 1 tablespoon of turmeric to jasmine rice and cook according to directions.