Miso provides a simple and savory addition to the cooking liquid from fish and shellfish. Keep in mind, however, that miso is very salty, so it must be used sparingly, especially with the salty cooking liquid from clams or mussels. This technique—surrounding grilled seafood with miso- and shellfish-scented broth—can be used with any firm-fleshed fish. Shiso or kinome leaves are typical Japanese garnitures, but tiny watercress or mint sprigs will also work. The swordfish steaks may also be glazed with Teriyaki Sauce. If the ingredient amounts in this recipe are halved (cut the clams down to 12 and use smaller swordfish steaks), the dish works well as a first course.
|littleneck clams, scrubbed|
|peanut oil or vegetable oil|
|sansho powder or black pepper|
|kinome leaves, shiso leaves, or watercress sprigs|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.