Subscribe to our mailing list

* indicates required

Hawaiian Coffee with a piece of cake

Royal Kona Coffee

Swordfish with Orange Caramel Sauce

Posted by

swordfish with caramel orange sauce

Swordfish with Orange Caramel Sauce – Last night dinner was a bit of a surprise for me as I had in mind to create to a simple lemon sauce with the swordfish. Lack of lemons and only having oranges, I should have looked at my plate before starting dinner, made me change direction. But the dish turned out just as it should be.

Ingredients Swordfish with Orange Caramel Sauce
4 equal sizes of swordfish
½ cup milk or cream
1 cup Panko
½ cup Bread crumbs
½ cup Parmesan Cheese
Salt and pepper
Dry sage and marjoram
1 orange, squeezed

Cooking Instructions Swordfish with Orange Caramel Sauce
Pat dry the sword fish.
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.

Recipe from

More information about swordfish:
Swordfish can weigh a lot, thet can be hundreds of pounds and reach several feet in length. These naturally oily fish are common as grilled steaks with marinades or herbs. They have plenty of nutritional advantages, but pregnant and breastfeeding women should avoid eating swordfish because it can be high in mercury.



Leave a comment

You must be logged in to post a comment.