Pescatarian

Swordfish with orange caramel sauce

Name: Swordfish with orange caramel sauce
Total time: 45 min
Yield: 4 servings
Ingredients: 4 equal sizes of swordfish; 119 ml cream; 60 g panko; 54 ml dry bread crumbs; 50 g parmigiano reggiano; 4 servings salt and pepper; 4 servings sage leaves; 1 orange; 4 Tbsps unsalted butter; 4 servings sugar

A delicious pescatarian dish featuring swordfish with a flavorful orange caramel sauce. It covers 32% of your daily requirements of vitamins and minerals. Best enjoyed as a special dinner dish. Similar recipes include Vanilla Bean & Blood Orange Panna Cotta with Orange Allspice Caramel Sauce.

Ingredients

equal sizes of swordfish

cream

119 ml

panko

60 g

dry bread crumbs

54 ml

parmigiano reggiano

50 g

salt and pepper

4 servings

sage leaves

4 servings

orange

unsalted butter

4 Tbsps

sugar

4 servings

Method

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.

Nutrition:

669 kcal

Carbs

37 g

Fat

38 g

Protein

42 g

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