Main Dishesclosetcooking
Swordfish with Amandine Sauce
When I saw this recipe for swordfish with amandine sauce I knew that I was going to have to try it. I had been wanting to try swordfish for a while and the sauce sounded
👥 2 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
📝 Preparation Steps
1
Bring the orange juice, mirin, lemongrass, chili and ginger to a boil.
orange juice1 cupmirin2 tablespoonschili (chopped, I used a chile de arbol)1ginger (grated)1 teaspoon
2
Reduce heat and simmer until reduced by about half. It should have the consistency of a light syrup now.
3
Strain the solid from the orange glaze.
4
Heat the sesame and almond oils in a pan.
almond oil1 teaspoonoil1 tablespoon
5
Add the shallots and saute until tender.
6
Add the almond slices, green onions, 2 tablespoons of the orange glaze, salt and pepper and keep warm.
7
Season the swordfish with salt and pepper.
8
Heat the oil in a clean pan.
sesame oil1 teaspoonalmond oil1 teaspoonoil1 tablespoon
9
Add the swordfish and sear for ⏱️ 3-4 minutes. Baste the swordfish with some of the orange glaze and flip. Baste the other side of the swordfish with some of the orange glaze and sear for ⏱️ 3-4 minutes.
10
Place the swordfish on a plate. Mix the cilantro into the amandine sauce and pour on top of the swordfish. Pour any remaining orange glaze on and top with toasted sesame seeds.
cilantro (chopped)1 tablespoonsesame seeds (toasted)1 tablespoon
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