Cut each swordfish steak in half.? Dollop the miso sauce on plates and top with the swordfish steaks. Garnish with sesame seeds and serve. ? MAKE AHEAD The kinome sauce can be refrigerated for up ...

To prepare the swordfish meatballs in sauce, first cut the swordfish steak, already free of bones and skin, into cubes (1). Immerse it in lightly salted boiling water (2) along with the bay leaves ...

Justine makes grilled swordfish with romesco sauce, blue swimmer crab and pearl couscous stew, and black forest brownie. She's joined by Trish McKenzie.