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 of taking the dogs out for a walk. Last night dinner was a bit of a surprise for me as I had in mind to create 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 ensure that it is not too sweet or tart, please taste the sauce as you go along to create your own preference. Enjoy!
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 of taking the dogs out for a walk. Last night dinner was a bit of a surprise for me as I had in mind to create 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 ensure that it is not too sweet or tart, please taste the sauce as you go along to create your own preference. Enjoy!
- Carbohydrate 53.6094907723119 g
- Cholesterol 32.492112461542 mg
- Fat 13.8217325894483 g
- Fiber 3.12749999999999 g
- Protein 12.8594939981744 g
- Saturated Fat 7.13063425000338 g
- Serving Size 1 1 Serving (154g)
- Sodium 898.583869257063 mg
- Sugar 50.4819907723119 g
- Trans Fat 1.23724273115321 g
- Calories 392 calories
Step-by-step
- 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.
Most cooks burn the cheese coating before the dense swordfish steaks cook through because their pan temperature is set too high. Swordfish requires moderate heat so the panko and parmesan crust develops a golden crunch without scorching the dairy solids. Patting the fish completely dry with paper towels prior to dipping in milk ensures the crumb mixture adheres uniformly without sliding off in the skillet.
- Press the breadcrumb and parmesan mixture firmly into the fish steaks with the palm of your hand to guarantee proper adhesion during frying.
- Test for doneness by pressing the center of the steak; properly cooked swordfish yields slightly to pressure while remaining opaque and springy inside.
- Reduce the freshly squeezed orange juice by half over medium-high heat to concentrate the natural sugars before whisking in the remaining butter and supplemental sugar.
- Swirl unheated butter into the hot sauce off the heat at the very end to emulsify the fat and create a glossy, clinging consistency.
Pair this rich seafood preparation with roasted mushrooms or steamed asparagus, both of which provide an earthy counterweight to the sweet citrus glaze. Freshly squeezed juice yields a brighter, more vibrant acid balance than pasteurized bottled alternatives, requiring careful sugar adjustments to offset the natural tartness.
