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
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.