At home, I’ll admit it: fish is almost like an honored guest who shows up far less often than I’d like. I try, I really do! I go to the supermarket with the best intentions… and then I look at the prices. Am I the only one who feels like you need a small financing plan just to buy a couple of fish fillets? 💸
And the problem isn’t just the price. It’s the fear of the classic “nose wrinkle” at the table. Spending a small fortune only to hear the smallest human declare they don’t like it — before even tasting it — is enough to drive any mother to despair. The man of the house actually likes fish… but only if it’s grilled. And guess who gets stuck cleaning the grill afterwards? Exactly. I’m still waiting for the genius who invents a self‑cleaning one.
But today I’m bringing you a recipe that broke all the barriers. This fish isn’t for every taste, but with this wonderful orange sauce, no one resisted. The ultimate proof? My daughter liked the fish more than the mashed potatoes. A true miracle.
For this sauce, I used my trusty “Drawer King” — that little gadget that lives hidden away but saves every recipe — to get those perfect, aromatic orange zest ribbons that make all the difference.
And here’s a fun fact: did you know swordfish are true giants of the sea? 🌊 They can reach over 4 meters long and weigh up to 500 kg! They’re those impressive fish with the long upper jaw that looks exactly like a sword. In the kitchen, they’re very similar to tuna: the secret is not overcooking them, or they turn dry and lose all their charm.
If you’re looking for a way to introduce more fish at home without drama (and with lots of flavor), this citrusy swordfish is the answer.
And what about you? Do you also have to perform culinary acrobatics to make sure fish doesn’t get ignored on the plate? Share your survival tactics in the comments.
Swordfish in the Pan with Orange Sauce
Ingredients
Equipment
Method
- Start by giving the swordfish some 'color.' In a very hot frying pan, add the butter and the fish. We want it to be seared and to get that golden look on both sides. After searing, remove the skin and the bones — which are usually right in the center of the steak — and set the fish aside
- Do not wash the frying pan! Enjoy all that delicious liquid left there and add a drizzle of olive oil and the sliced onions. Let them caramelize slowly for about 20 minutes over medium heat, stirring occasionally so they don't burn.
- While the onions "sweat," it's your turn to sweat a little too by squeezing the juice from the oranges. If you want to elevate the dish, you can use your "Drawer King" (the miraculous grater!) to take advantage of the zest from the peel before squeezing them, ensuring an even more intense aroma.
- When the onions are already reduced to about half of their original volume, it is time to add the soy sauce and the orange juice. Let them cook over medium heat for another 10 to 15 minutes for the sauce to reduce and thicken.
- Put the fish back in the pan to finish cooking in the middle of this wonderful sauce (another 10 to 15 minutes). Before serving, do a taste test: if you find it too sweet because of the oranges, adjust with a little more soy sauce. Finish with a touch of freshly ground pepper.
- Serve this succulent swordfish accompanied by a very creamy mashed potato and cooked broccoli. It is the perfect combination to convince even the most stubborn!
