Swordfish with Orange Caramel Sauce
Ingredients
- 4 Equal sizes of swordfish
- 1/2 cups Milk
- 1 cup Panko
- 1/2 cups Bread crumbs
- 1/2 cups Parmesan cheese
- 4 servings Salt and pepper
- 4 servings Sage and marjoram
- 1 Orange
- 4 Tbsps Butter
- 4 servings Sugar
Directions
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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.
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2
Mix well.
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3
In another plate place the milk or cream.
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4
Dip the swordfish into the milk and let any excess drip away.
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5
Roll into the panko-parmesan mixture and press it against the swordfish to adhere.
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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.
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7
Remove the swordfish from the skillet and let it rest while preparing the sauce.
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8
Remove all the cooking butter from the skillet and place the skillet over medium high heat.
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9
Add the orange juice and reduce by half.
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10
Add the butter remaining, the sugar and reduce until a thick sauce is crated.
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11
Serve the sauce over the fish or alongside.
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12
If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.
More Details
Source
Spoonacular
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