Grilled or Pan Seared Swordfish with Orange Citrus Glaze. Learn how to grill fish for grilled swordfish with spicy citrus relish in this free cooking video. Meanwhile, combine the orange slices, onion, cilantro and olive oil in a bowl. Heat the vegetable oil in a heavy, large skillet over medium-high heat.
The fish was juicy and tender though not overpowered by the sesame and soy and my guests loved it.
I'm sure I will make this again and again. (served with grilled asparagus and finished with a salad of edible flowers this was a light and tasty.
With Tangerine and Jalapeño Salsa and Jasmine Rice.
You can have Grilled or Pan Seared Swordfish with Orange Citrus Glaze using 3 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Grilled or Pan Seared Swordfish with Orange Citrus Glaze
- You need 4 of 6 ounce fresh swordfish steaks.
- It's 1 tbsp of olive oil.
- You need 1 of recipe Orange Citrus Glaze, recipe listed below.
Prime and traditionally reserved for special occasions, it's a dinner to remember when Swordfish is on the table. We think this fish is so delectable on its own that we prepare it simply, with light pan-searing to. Today we give you a Pan Seared Swordfish in a soy and citrus based marinade. We also show you Lyonnaise Potatoes and a great Compound Butter.
Grilled or Pan Seared Swordfish with Orange Citrus Glaze instructions
- Preheat grill fo direct medium high heat..
- Brush swordfish steaks with olive oil. Grill about 4 minutes on each side. Brush with orange citrus glaze about 1 minute on each side. Do not overcook, if your steaks are thin it may take less time. If thick maybe a bit longer. https://cookpad.com/us/recipes/342929-orange-citrus-glaze-for-pork-chicken-and-seafood.
- This can also be pan seared. Heat oil in large saute pan, cook fish about 4 to 5 minutes on each side, depending on thickness. Add glaze last few seconds just until well glazed. It can burn quickly so keep an eye on it..
Music provide by Worry The Bones "Local Honey.". Rigatoni's thinner-walled cousin (paccheri) easily sticks to agliata, the ancient predecessor of pesto from Italy's Liguria region. Use day-old crusty bread for the garlic-and-herb sauce, then sprinkle the swordfish-laden pasta dish with citrus breadcrumbs for a bright and buttery finish. Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans. One-Pan Seared Swordfish with Spicy Olive Oil Poached Tomatoes - Baker by Nature.