Photo by kitchen witch
kitchen witch's Notes:
Expand1 1/4 cup orange juice Ask a question about this ingredient
1/2 cup mirin Ask a question about this ingredient
1 tablespoon grated fresh ginger Ask a question about this ingredient
2 (12-ounce) swordfish steaks, about 1 inch thick, cut in half portions Ask a question about this ingredient
3 shallots, sliced Ask a question about this ingredient
sea salt and freshly ground black pepper Ask a question about this ingredient
1/2 cup toasted almonds Ask a question about this ingredient
2 teaspoons toasted sesame oil Ask a question about this ingredient
1 tablespoon extra-virgin olive oil plus more for sautéing swordfish Ask a question about this ingredient
2 scallions, thinly sliced Ask a question about this ingredient
1 tablespoon chopped fresh cilantro Ask a question about this ingredient
1 tablespoon toasted sesame seeds Ask a question about this ingredient
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.
Ask a question about this stepHeat 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.
Ask a question about this stepLower 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.
Ask a question about this stepTop swordfish steaks with almondine sauce and drizzle with remaining citrus glaze. Sprinkle with toasted sesame seeds and serve.
Ask a question about this stepI 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.
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?
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.
Marion is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health at NYU and the author of several books on food policy, including Safe Food and What To Eat.
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.