Swordfish with Orange Caramel Sauce

Name: Swordfish with Orange Caramel Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 4 pieces Swordfish (4 equal sizes of swordfish); ½ cup Heavy Cream (½ cup milk or cream); 1 cup Panko (1 cup Panko); ½ cup Bread Crumb (½ cup Bread crumbs); ½ cup Parmesan Cheese (½ cup Parmesan Cheese); 0 pieces Salt and Pepper (Salt and pepper); 0 pieces Mint (Dry sage and marjoram); 1 piece Orange (1 orange, squeezed); 4 tbsp Unsalted Butter (4 to 6 tablespoon unsalted butter); 0 pieces Granulated Sugar (Sugar)

25 minItalian

Servings4

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Pescatarian

Steps

1Pat dry the swordfish. In a plate mix together the panko, bread crumbs, parmesan cheese, dry sage and marjoram and the salt and pepper.
2Mix well.
3In another plate place the milk or cream.
4Dip the swordfish into the milk and let any excess drip away.
5Roll into the panko-parmesan mixture and press it against the swordfish to adhere.
6In 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.
7Remove the swordfish from the skillet and let it rest while preparing the sauce.
8Remove all the cooking butter from the skillet and place the skillet over medium high heat.
9Add the orange juice and reduce by half.
10Add the butter remaining, the sugar and reduce until a thick sauce is crated.
11Serve the sauce over the fish or alongside.
12If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.