In a small bowl, whisk the soy sauce, sake and mirin ... the last minute or two of grilling. Cut each swordfish steak in half.? Dollop the miso sauce on plates and top with the swordfish steaks.

Steak au poivre is a classic French dish featuring a seared piece of beef that's coated in coarse black pepper. While the ...

More often than not, it's the steaks and loins that end up on the plates, but this fish has more to offer than just those ...

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 ...

Available as steaks both fresh and ... Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, nam pla and garlic.

Chef Tim Weddell, Executive Chef at Sheraton Grand Chicago Riverwalk Shula’s Steak House at Sheraton Grand Chicago Riverwalk ...