Swordfish in the Pan with Orange Sauce
The perfect way to bring fish to the table that pleases both kids and adults.
Equipment
- Stove
- Frying pan
Ingredients
- 3 steaks 3 generous steaks of Swordfish (I used frozen) )
- 4 un 4 oranges (juice and a little of the peel
- 2 un onions, sliced
- 3 cloves garlic
- 2 tbsp butter
- 3 tbsp Olive oil
- 4 tbsp Soy sauce
- pepper to taste (optional)
Instructions
- 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!