Swordfish with Orange Caramel Sauce

9 steps · 45 min total

1. 01

   Prep Swordfish and Breading

   Pat the swordfish dry with paper towels. On a plate, combine the panko, bread crumbs, Parmesan cheese, dried sage, marjoram, salt, and pepper. Stir everything together until evenly mixed.
2. 02

   Dip in Milk

   Pour the milk into a second shallow plate. Dip each piece of swordfish into the milk, letting any excess drip off.
3. 03

   Coat Swordfish

   Roll the milk-dipped swordfish into the panko-Parmesan mixture, pressing gently to make sure the coating adheres well to all sides.
4. 04

   Sear Swordfish

   In a large skillet, melt 2 tablespoons of butter over medium-high heat. Once the butter is shimmering, add the coated swordfish. Cook until each side is deep golden brown and the fish feels springy to the touch, indicating it's cooked through.
5. 05

   Rest Swordfish

   Transfer the cooked swordfish from the skillet to a plate and let it rest while you prepare the sauce.
6. 06

   Reduce Orange Juice

   Carefully pour out any remaining cooking butter from the skillet. Place the skillet back over medium-high heat.

   Add the orange juice and let it come to a simmer, reducing it by half. This should take a few minutes, and you'll see it thicken slightly.

7. 07

   Make Caramel Sauce

   Stir in the remaining butter and the sugar. Continue to simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.
8. 08

   Serve

   Spoon the warm orange caramel sauce over the rested swordfish or serve it alongside.
9. 09

   Adjust Sauce

   If the sauce seems too thick or too tangy for your liking, stir in a bit more sugar and swirl in an additional tablespoon of butter until it reaches your desired consistency and balance.