Swordfish with Orange Caramel Sauce

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 4 
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IntroductionSkip To The Recipe

Swordfish with orange caramel sauce.

Sunday night has always been a special night in my family, and now that the weather is permitting, we enjoy eating a bit early and taking advantage to take the dogs out for a walk.
Last night dinner was a bit of a surprise for me as I had in mind to create to a simple lemon sauce with the swordfish. Lack of lemons and only having oranges, I should have looked at my plate before starting dinner, made me change direction.
“No problem”, my internal challenging mind said, “you can do something with those sweet oranges”.
Orange got squeezed and added in the skillet.  I did not want to use cream, therefore only using butter. The bitterness was not what I wanted with the orange therefore adding sugar to give it the sweetness that I was looking for. Butter was the last ingredient added as I did want to gauge how much to use. A semi sweet caramelized sauce was being created under my eyes.
Perfect with the swordfish and the mushrooms.
To insure that it is not sweet or tart, please taste the sauce as you go along to create your own preference.

Giangi's Kitchen Signature

 

Nutrition Facts
Swordfish with Orange Caramel Sauce
Amount Per Serving
Calories 466 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 12g 60%
Cholesterol 153mg 51%
Sodium 451mg 19%
Potassium 788mg 23%
Total Carbohydrates 11g 4%
Sugars 2g
Protein 40g 80%
Vitamin A 14%
Calcium 21.9%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Swordfish with Orange Caramel Sauce

  • 40 mins total
  • 10 mins prep
  • 30 mins cook
  • serves 4 

Ingredients

Original recipe yields 4 servings

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  • 4 equal sizes of swordfish
  • 1/2 cup whole milk
  • 1/2 cup bread crumbs
  • 1/2 cup parmesan cheese
  • 1 squeexed orange
  • 4 o 6 tablespoons unsalted butter

Instructions

  1. Pat dry the swordfish. In a plate mix together the panko, bread crumbs, parmesan cheese, dry sage and marjoram and the salt and pepper. Mix well.

  2. In another plate place the milk or cream.

  3. Dip the swordfish into the milk and let any excess drip away.

  4. Roll into the panko-parmesan mixture and press it against the swordfish to adhere.

  5. In a large skillet melt 2 tablespoons of butter. When melted add the swordfish and cook until nicely golden on each side and the fish is springy yet cooked.

  6. Remove the swordfish from the skillet and let it rest while preparing the sauce.

  7. Remove all the cooking butter from the skillet and place the skillet over medium high heat.

  8. Add the orange juice and reduce by half.

  9. Add the butter remaining, the sugar and reduce until a thick sauce is crated.

  10. Serve the sauce over the fish or alongside.

  11. If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.

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