Swordfish with Orange Caramel Sauce

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: people

Swordfish with Orange Caramel Sauce is an easy, elegant dinner with a crisp Parmesan crust and a buttery, lightly sweet citrus sauce.

Ingredients

4 swordfish fillets
½ cup whole milk
½ cup bread crumbs
½ cup parmesan cheese, grated
1 orange, squeezed
5 tablespoons unsalted butter
½ teaspoon dry sage
½ teaspoon dry marjoram

US - Metric

Instructions

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 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 remaining butter and sugar, then reduce until a thick sauce forms.
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.

Notes

Choose thick swordfish steaks – Look for pieces that are about the same thickness so they cook evenly and stay moist in the center.

Do not overcook the swordfish as the swordfish can become dry very quickly. Cook it just until it is opaque and firm to the touch.

Press the coating gently onto the fish. This helps the Parmesan and breadcrumb mixture stay in place and gives you that beautiful golden crust.

Use fresh orange juice. Freshly squeezed juice makes all the difference here, giving the sauce a brighter, cleaner flavor.

Taste the sauce as it reduces – Oranges vary in sweetness and acidity, so adjust the sugar a little at a time until you reach the balance you like.

Add the butter at the end – Swirling it into the reduced orange juice gives the sauce its silky texture and beautiful shine.

Keep an eye on the sauce once the orange juice begins to reduce; it can thicken quickly. Stay close to the skillet and lower the heat if needed.

Serve immediately as this dish is at its best while the swordfish is hot and the orange caramel sauce is still glossy and warm.

Nutrition

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.