Swordfish with Amandine Sauce 🐠

Alex Chenakal
2023-03-14T13:30:00-04:00

Grilled swordfish paired with a delicate amandine sauce. A rich, flavorful fish dish perfect for special dinners.
More

This is a delicious dish, perfect to quickly whip up for yourself, but it could also star at a dinner party, made with the swordfish or scallops served with Honey Lemon Bowtie Pasta.

Prep: 10 mins | Cook: 30 minutes | Total: 40 mins

Ingredients

1 cup orange juice

2 tablespoons mirin

1 stalk lemongrass (peeled, 2 inches of bottom, chopped)

1 chili (chopped, I used a chile de arbol)

1 teaspoon ginger (grated)

1 teaspoon sesame oil

1 teaspoon almond oil

2 shallots

1/4 cup almond slices (toasted in butter)

2 green onions (sliced)

salt and pepper to taste

2 swordfish steaks

salt and pepper to taste

1 tablespoon oil

1 tablespoon cilantro (chopped)

1 tablespoon sesame seeds (toasted)

Directions

1. Bring the orange juice, mirin, lemongrass, chili and ginger to a boil.

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.

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.

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.