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.