One-Pot Wonders

Citrus Glazed Swordfish Almondine

by:
July 11, 2010
5
1 Ratings
Citrus Glazed Swordfish Almondine
  • Serves 4
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

What You'll Need
Ingredients
  • Citrus Glaze
  • 1 1/4 cup orange juice
  • 1/2 cup mirin
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon honey
  • Almondine sauce
  • 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
Directions
  1. 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.
  2. 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.
  3. 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.
  4. Top swordfish steaks with almondine sauce and drizzle with remaining citrus glaze. Sprinkle with toasted sesame seeds and serve.
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9 Reviews

LENA A.
LENA A. June 18, 2016
Great recipe , definitely a keeper. Swordfish was delicious . Last time I did not have swordfish, so I used salmon, omg , even better then swordfish. Thank you for great recipe
 
Polina T.
Polina T. January 17, 2014
as everyone's already said, really lovely recipe. the dish itself comes out a bit sweet due to the glaze, so a tart or savory side dish compliments it perfectly. i served mine with lemony quinoa, and it was delicious.
 
KDEnterprises
KDEnterprises March 21, 2013
This dish is outstanding ! Made it for a dinner party tonite with rave reviews, Thank You !
 
Pamela G.
Pamela G. February 25, 2013
wow another mouth watering dish, cant wait to do this one.
 
babs1652
babs1652 April 10, 2012
This was dinner tonight and it was excellent! The citrus notes were exactly what I was craving. I ended up using Basa instead of swordfish and I forgot the cilantro but I got rave reviews anyway. I'll definitely put this in the regular rotation. Thanks for posting this recipe, it was a huge hit.
 
FoodieGoesHealthy
FoodieGoesHealthy March 25, 2011
I made this recipe with a few minor variations and it was delicious. Atttt. I love the glaze. The cilantro is the perfect compliment to the citrus glaxe. Thank you for sharing.
 
theicp
theicp July 12, 2010
What a refreshing way to prepare swordfish - love it. Would you recommend adding any soy sauce to this? If so, how much might you use?
 
kitchen W.
kitchen W. July 12, 2010
Thank you for your comments. This recipe is so versatile that there's no limit to the ingredient variations. Maybe omit the sea salt if you wish to use soy sauce.
 
nratt
nratt July 12, 2010
Sounds great. Eager to try it.