Name: Swordfish Rice Bowl with Ginger Peas
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 Servings
Ingredients: For the Swordfish (or Tofu Substitute); 12 ounces swordfish steak, trimmed of any skin, cut into bite-size pieces (or tofu substitute); ¼ cup white miso; 3 tablespoons rice wine vinegar; 2 tablespoons Kewpie mayo; 2 tablespoons soy sauce (or gluten free alternative, like coconut aminos); 3 tablespoons honey; 3 teaspoons sesame oil; 1 cup jasmine rice; 1¼ cups water; 1 tablespoon neutral oil; 1 tablespoon finely grated fresh ginger; 2 cloves garlic, minced; 4 scallions, trimmed, sliced ½-inch pieces, including green tops; 1 cup frozen peas; 1 tablespoon rice wine vinegar; A pinch of fine sea salt; ½ teaspoon coarsely cracked black pepper; 2 teaspoons toasted sesame seeds; Fresh cilantro; Red chili flakes (optional); Lime wedges

Mains

Swordfish Rice Bowl with Ginger Peas

Author: Mary DiSomma

Swordfish is one of my favorite choices when I want something hearty and satisfying. It has a nice meaty texture that holds up to a good sear, and it works very well with bold flavors of miso, ginger, garlic, sesame, and lime found in the savory-sweet marinade.

And, the peas are more than just a side dish in this yummy rice bowl! With their bright, savory flavor profile, they perfectly balance out the richness of the swordfish and the fluffy, starchy rice.

Want to make this rice bowl recipe vegetarian? Firm tofu makes a terrific vegetarian substitute for swordfish!

Ingredient Tips

Swordfish has a milder flavor than many other ocean fish, which typically have a stronger flavor. It's less oily and less distinctly "fishy" than mackerel, for example. This makes it a great choice if you want a hearty fish that can still stand up to grilling, searing, and flavorful marinades. Swordfish also has a unique texture—it has a dense, firm texture and a meaty bite that’s more like beef steak than your typical flaky fish.

Of course, the way you cook it also makes a difference! Grilling, searing, and smoking each bring out different qualities in the fish. For this recipe, a quick, hot sear will brown the edges of the fish while the inside stays nice and tender.

If you can’t find swordfish at all, mahi-mahi is my first choice for a substitute. It has a firm texture that holds up well to the marinade and searing, just like swordfish. Any marinade for swordfish is going to be good on mahi-mahi too.

If you want to skip fish altogether, firm tofu makes a fantastic vegetarian substitute. The miso, ginger, soy, sesame, and honey combination will give it plenty of personality. Even if you think you don’t like tofu, you can trust me on this one!

Yes. If fresh swordfish is not available, frozen swordfish is fine for this recipe. Thaw it overnight in the refrigerator before use. You’ll still need to pat it very dry before cutting and marinating. Removing all that surface moisture will allow the fish to sear rather than steam. And you want that sear!

This recipe for swordfish steak gives you a little wiggle room. Overall, thicker swordfish steaks will give you more flexibility because the outside can brown while the center cooks through. However, this pan-seared swordfish recipe uses bite-sized pieces, and the cooking time is pretty short. The most important things are to keep the pieces relatively similar in size and keep an eye on the fish while it cooks.

Preparation + Preservation Tips

To prepare swordfish steak, start by trimming away any skin and cutting the swordfish steak into bite-sized pieces. Pat the fish dry with paper towels before adding it to the marinade. Swordfish has a high water content so it might take a couple rounds of patting. Drying the surface first helps the marinade cling to the fish and gives you a better sear in the skillet.

Before you cook your swordfish steak, you’ll marinate it for about 20 minutes. That's plenty of time for the miso, soy sauce, honey, sesame oil, rice wine vinegar, and citrus to flavor the fish without letting the marinade overwhelm it.

Your swordfish pieces should be lightly browned on the outside and just cooked through after the quick sear. Because the pieces are small, they’ll cook quickly. They should only need 1 or 2 minutes per side over high heat. Just keep an eye on them while they cook.

Extra Tips

In this recipe, you’ll set aside half of the marinade before adding the fish. You’ll use that reserved half to make the glaze at the end. The fish only needs to marinate for 20 minutes—since the vinegar makes it acidic, it will break down the fish if it sits too long.

But don't stop at swordfish: this marinade is good on so many different things! The combination of white miso, rice wine vinegar, Kewpie mayo, soy sauce, honey, and sesame oil imparts a savory, sweet, tangy flavor with plenty of umami. This flavor combination would also be delicious with firm tofu, chicken, or pork. Try it with your favorite proteins and see how you like it!

If you liked this fish recipe, you might like my Sesame Salmon Bites with yummy pickled citrus garnish!

If you enjoyed the marinade and glaze in this recipe, my Brown Sugar Glazed Salmon is also delicious! It’s super easy and you bake it in the oven.

And if you want more ideas, Fish and Chips is another favorite, inspired by the British pub classic.