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.
Tonight’s April 15, 2013 dinner:
Swordfish with Orange Caramel Sauce
SWORDFISH WITH ORANGE CARAMEL SAUCE
4 equal sizes of swordfish
½ cup milk or cream
1 cup Panko
½ cup Bread crumbs
½ cup Parmesan Cheese
Salt and pepper
Dry sage and marjoram
1 orange, squeezed
4 to 6 tablespoon unsalted butter
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.
In another plate place the milk or cream.
Dip the swordfish into the milk and let any excess drip away.
Roll into the panko-parmesan mixture and press it against the swordfish to adhere.
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.
Remove the swordfish from the skillet and let it rest while preparing the sauce.
Remove all the cooking butter from the skillet and place the skillet over medium high heat.
Add the orange juice and reduce by half.
Add the butter remaining, the sugar and reduce until a thick sauce is crated.
Serve the sauce over the fish or alongside.
If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.
As usual our wonderful fish was purchased from Pete at Personal Gourmet Foods.