Swordfish with Orange Caramel Sauce
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 78.32
- Health score: 25.00
- Weight Watcher points: 22.00
Summary
Swordfish with Orange Caramel Sauce could be just the pescatarian recipe you've been looking for. For $4.61 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 670 calories, 43g of protein, and 38g of fat per serving. This recipe serves 4. 7 people have made this recipe and would make it again. Head to the store and pick up salt and pepper, milk, bread crumbs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 75%, this dish is solid. Users who liked this recipe also liked 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.
Ingredients
equal sizes of swordfish4
milk0.5 cup
panko1 cup
bread crumbs0.5 cup
parmesan cheese0.5 cup
salt and pepper4 servings
sage and marjoram4 servings
orange1
butter4 tablespoon
sugar4 servings
Instructions
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.
Step 2
Mix well.
Step 3
In another plate place the milk or cream.
Step 4
Dip the swordfish into the milk and let any excess drip away.
Step 5
Roll into the panko-parmesan mixture and press it against the swordfish to adhere.
Step 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.
Step 7
Remove the swordfish from the skillet and let it rest while preparing the sauce.
Step 8
Remove all the cooking butter from the skillet and place the skillet over medium high heat.
Step 9
Add the orange juice and reduce by half.
Step 10
Add the butter remaining, the sugar and reduce until a thick sauce is crated.
Step 11
Serve the sauce over the fish or alongside.
Step 12
If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.
Categories
Dish Types: lunch, main course, main dish, dinner
Diets: pescatarian