Swordfish With Orange Caramel Sauce

1. 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. Mix well.

2. 2

   In another plate place the milk or cream.

3. 3

   Dip the swordfish into the milk and let any excess drip away.

4. 4

   Roll into the panko-parmesan mixture and press it against the swordfish to adhere.

5. 5

   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.

6. 6

   Remove the swordfish from the skillet and let it rest while preparing the sauce.

7. 7

   Remove all the cooking butter from the skillet and place the skillet over medium high heat.

8. 8

   Add the orange juice and reduce by half.

9. 9

   Add the butter remaining, the sugar and reduce until a thick sauce is crated.

10. 10

    Serve the sauce over the fish or alongside.

11. 11

    If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.