If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This citrus glazed swordfish steak is moistly tender and sweet with a caramelized golden crust. Mirin, a Japanese sweet cooking wine, combines with orange juice, fresh ginger and honey and cooks down into a delectable glaze to coat the swordfish. The swordfish is then topped with sautéed shallots and scallions infused with fragrant sesame oil and fresh cilantro. I like to finish this dish by smothering the combination with toasted almonds and a sprinkle of sesame seeds for a flavorful crunch. —kitchen witch
- 1 1/4 cup orange juice
- 1/2 cup mirin
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 2 (12-ounce) swordfish steaks, about 1 inch thick, cut in half portions
- 3 shallots, sliced
- sea salt and freshly ground black pepper
- 1/2 cup toasted almonds
- 2 teaspoons toasted sesame oil
- 1 tablespoon extra-virgin olive oil plus more for sautéing swordfish
- 2 scallions, thinly sliced
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon toasted sesame seeds
- Place orange juice, mirin, ginger, and honey in a small saucepan. Bring to a boil and simmer, uncovered, until reduced by half and a light syrup forms. Pour the citrus glaze into a measuring cup.
- Heat olive oil in a large skillet over medium-high heat. Season swordfish on both sides with sea salt and pepper. Add the swordfish and sear for 3-4 minutes. Pour some of the citrus glaze onto the swordfish and spread with the back of a spoon. Flip over the fish and coat with more of the citrus glaze. Sear for 3-4 minutes. Total cooking time should only be 7 to 8 minutes until browned and almost opaque in the center. Be careful not to overcook the swordfish. Transfer swordfish from the skillet to a platter.
- Lower the heat to medium, add 1 tablespoon of olive oil and sesame oil to the same skillet. Add the shallots and scallions and sauté until softened and lightly golden, about 3 minutes. Season with salt and pepper. Add almonds, cilantro, and 3 tablespoons of citrus glaze, gently stirring the sauce until heated through.
- Top swordfish steaks with almondine sauce and drizzle with remaining citrus glaze. Sprinkle with toasted sesame seeds and serve.
- This recipe was entered in the contest for Your Best Swordfish Recipe
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.