Swordfish with Orange Caramel Sauce
You can never have too many main course recipes, so give Swordfish with Orange Caramel Sauce a try. This pescatarian recipe serves 4 and costs $4.47 per serving. One portion of this dish contains around 43g of protein, 28g of fat, and a total of 552 calories. This recipe from Foodista has 7 fans. From preparation to the plate, this recipe takes roughly 45 minutes. If you have swordfish, salt and pepper, bread crumbs, and a few other ingredients on hand, you can make it. With a spoonacular score of 74%, this dish is solid. Similar recipes include Daring Bakers’ Challenge: Vanilla Bean & Blood Orange Panna Cotta with Orange Allspice Caramel Sauce and Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free), Cherry-Orange Cream Scones with Blood Orange Caramel Sauce, and Blood Orange Tart with Orange Caramel Sauce.
Servings: 4
Ingredients:
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
Sugar
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
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.
2. Mix well.
3. In another plate place the milk or cream.
4. Dip the swordfish into the milk and let any excess drip away.
5. Roll into the panko-parmesan mixture and press it against the swordfish to adhere.
6. 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.
7. Remove the swordfish from the skillet and let it rest while preparing the sauce.
8. Remove all the cooking butter from the skillet and place the skillet over medium high heat.
9. Add the orange juice and reduce by half.
10. Add the butter remaining, the sugar and reduce until a thick sauce is crated.
11. Serve the sauce over the fish or alongside.
12. If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.
Nutrition Information:
covered percent of daily need
