Summary

Need a pescatarian main course? Swordfish with Orange Caramel Sauce could be an amazing recipe to try. One portion of this dish contains around 43g of protein, 28g of fat, and a total of 552 calories. For $4.47 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from Foodista requires equal sizes of swordfish, orange, sage and marjoram, and parmesan cheese. 7 people were glad they tried this recipe. From preparation to the plate, this recipe takes around around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is solid. If you like this recipe, you might also like recipes such as 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.

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 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.

Ingredients

• 1 equal sizes of swordfish
• 2 milk or cream
• 3 Panko
• 4 Bread crumbs
• 5 Parmesan Cheese
• 6 Salt and pepper
• 7 Dry sage and marjoram
• 8 orange, squeezed
• 9 unsalted butter
• 10 Sugar

Directions

• 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.