Best Swordfish With Orange Caramel Sauce Recipes
ORANGE GLAZED SWORDFISH
Steps:
- In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes.
- Prepare an outside grill with an oiled rack set 6 inches above the heat source.
- Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center.
- In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.
Nutrition Facts : Calories 169.5 calories, Carbohydrate 4 g, Cholesterol 44.3 mg, Fat 6.2 g, Fiber 0.1 g, Protein 22.9 g, SaturatedFat 1.5 g, Sodium 279.6 mg, Sugar 1.8 g
GRILLED SWORDFISH A L'ORANGE
This is simple-to-make dish with a bright and refreshing taste. This can also be prepared using halibut, and it goes well with a steamed fresh green vegetable. Preparation time does not include marinating time.
Provided by TasteTester
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse fish and pat dry with paper towels.
- Grate the peel from the orange using the finest side of a grater, being careful to remove only the outermost layer of skin and not any of the bitter white pith. Grate enough peel to measure 1 teaspoon. Set aside.
- Combine orange juice, lemon juice, oil and soy sauce in small bowl. Pour 1/2 of this orange juice mixture into a shallow glass dish. Add 1/2 teaspoon grated orange peel to orange juice mixture. Coat fish in mixture; cover and allow to marinate in refrigerator at least 1 hour.
- Prepare grill for direct grilling over medium heat.
- Place remaining 1/2 of orange juice mixture in small saucepan. Stir in cornstarch and remaining 1/2 teaspoon orange peel. Heat over medium-high 3-5 minutes until sauce thickens, stirring constantly; set aside.
- Remove fish from marinade; discard remaining marinade. Lightly sprinkle fish with salt and pepper to taste. Grill fish steaks, on uncovered grill, over medium coals 3-4 minutes per side until fish is opaque and flakes easily when tested with fork. Spoon orange sauce over grilled fish, and garnish with orange segments, if desired. Serve immediately.
- **Optional: If you'd like to garnish the steak with orange segments, cut off a slice from the top and bottom of the orange you grated peel from. Slice the remaining peel and pith off orange in wide strips, following curve of orange.
- Make "V-shaped" slices into center of orange just inside of membranes to remove orange segments; set aside. Discard orange membranes.
Nutrition Facts : Calories 278.5, Fat 10.4, SaturatedFat 2.4, Cholesterol 66.4, Sodium 405.2, Carbohydrate 9.9, Fiber 0.9, Sugar 7.1, Protein 34.8
ORANGE-GINGER SWORDFISH
Steps:
- Combine first 7 ingredients in 9-inch glass pie plate. Add swordfish and turn to coat in marinade. Cover and refrigerate 30 minutes or up to 3 hours.
- Preheat broiler. Using rubber spatula, scrape marinade from swordfish and pie plate into small saucepan. Season swordfish lightly with salt and pepper. Broil swordfish until just cooked through, about 3 minutes per side. Transfer to platter. Boil reserved marinade until syrupy, about 3 minutes. Season with salt and pepper. Spoon over swordfish. Garnish with orange slices and green onions and serve.
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