Grilled Swordfish with Hazelnut Miso Sauce
Ingredients
- 2 6- to 8- ounce swordfish steaks (about 1-inch thick)
- 2 tbsp. extra-virgin olive oil, divided
- 0.5 tsp. kosher salt, divided
- 0.5 tsp. freshly ground black pepper, divided
- 6 shallots, peeled and halved
- 6 radishes, halved
- 3 tbsp. unsalted butter
- 1 tbsp. sesame seeds
- 0.333 c. blanched unsalted hazelnuts, lightly crushed
- 2 tbsp. shiro miso
- 1 tbsp. maple syrup
- 1 tsp. toasted sesame oil
- 1 clove garlic, grated
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