Ingredients

• 4 swordfish steaks
• 1/4 cup white miso paste
• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 sweet potatoes, peeled and cubed
• 1/2 cup coconut milk
• 1 cup quinoa
• 2 cups water
• 1 tablespoon grated ginger
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together miso paste, mirin, soy sauce, and honey. Marinate swordfish steaks in the mixture for at least 30 minutes.
2. Preheat the oven to 400°F (200°C).
3. In a large pot, bring water to a boil and add quinoa. Reduce heat, cover, and simmer for about 15 minutes or until quinoa is cooked.
4. In a separate pot, boil sweet potatoes until tender. Drain and mash with coconut milk until smooth. Season with salt and pepper.
5. Heat olive oil in a skillet over medium-high heat. Sear swordfish steaks for about 2-3 minutes per side.
6. Serve swordfish over a bed of gingered quinoa and whipped coconut sweet potatoes.