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Swordfish with Orange Caramel Sauce

 
One serving costs about $4.61 One serving costs about $4.61

$4.61 per serving

7 people like this recipe

7 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 pescetarian,pescatarian lunch,main course,main dish,dinner
spoonacular Score:78%

Spoonacular Score: 78%

 

Swordfish with Orange Caramel Sauce could be just the pescatarian recipe you've been looking for. For $4.61 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This main course has 670 calories, 43g of protein, and 38g of fat per serving. This recipe serves 4. 7 people have made this recipe and would make it again. Head to the store and pick up salt and pepper, milk, bread crumbs, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. With a spoonacular score of 75%, this dish is solid. Users who liked this recipe also liked Daring Bakers’ Challenge: Vanilla Bean & Blood Orange Panna Cotta with Orange Allspice Caramel Sauce and Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free), Cherry-Orange Cream Scones with Blood Orange Caramel Sauce, and Blood Orange Tart with Orange Caramel Sauce.

Swordfish works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Beaux Freres Willamette Valley Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Beaux Freres Willamette Valley Pinot Noir

Our Willamette Valley cuvée features fruit grown onselect vineyard sites in Yamhill County. The winesbenefit from the same integrity in the winemakingprocess as our estate wines. These sites are farmedsustainably and managed to very low yields.It is not fined or filtered.It is a medium to full-bodied wine with sweet tannin,low acidity and an intriguing bouquet of "foresty" underbrush, redcurrants and black cherries. With ahint of Asian spices it has undeniable charm, silkinessand velvety texture. These are all hallmarks of thebest 2009 Oregon Pinots and are well displayed inthis wine.

» Get this wine on Wine.com

Ingredients

Servings:
4
4  equal sizes of swordfish
equal sizes of swordfish
0.5 cup
0.5 cup milk
milk
1 cup
1 cup panko
panko
0.5 cup
0.5 cup bread crumbs
bread crumbs
0.5 cup
0.5 cup parmesan cheese
parmesan cheese
some
some salt and pepper
salt and pepper
some
some dry sage and marjoram
dry sage and marjoram
some
some dry sage and marjoram
dry sage and marjoram
1
1  orange
orange
4 Tbsps
4 Tbsps unsalted butter
unsalted butter
some
some sugar
sugar
4  equal sizes of swordfish
4
equal sizes of swordfish
0.5 cup milk
0.5 cup
milk
1 cup panko
1 cup
panko
0.5 cup bread crumbs
0.5 cup
bread crumbs
0.5 cup parmesan cheese
0.5 cup
parmesan cheese
some salt and pepper
some
salt and pepper
some dry sage and marjoram
some
dry sage and marjoram
some dry sage and marjoram
some
dry sage and marjoram
1  orange
1
orange
4 Tbsps unsalted butter
4 Tbsps
unsalted butter
some sugar
some
sugar

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

Pat dry the swordfish. In a plate mix together the panko, bread crumbs, parmesan cheese, dry sage and marjoram and the salt and pepper. Mix well. In another plate place the milk or cream. Dip the swordfish into the milk and let any excess drip away. Roll into the panko-parmesan mixture and press it against the swordfish to adhere. In a large skillet melt 2 tablespoons of butter. When melted add the swordfish and cook until nicely golden on each side and the fish is springy yet cooked. Remove the swordfish from the skillet and let it rest while preparing the sauce. Remove all the cooking butter from the skillet and place the skillet over medium high heat. Add the orange juice and reduce by half. Add the butter remaining, the sugar and reduce until a thick sauce is crated. Serve the sauce over the fish or alongside. If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.61
Ingredient
4 equal sizes of swordfish
½ cups milk
1 cup panko
½ cups bread crumbs
½ cups parmesan cheese
some dry sage and marjoram
some dry sage and marjoram
1 orange
4 tablespoons unsalted butter
some sugar
Price
$15.10
$0.65
$0.58
$0.21
$1.05
$0.02
$0.02
$0.29
$0.48
$0.07
$18.46

Nutritional Information

Quickview
669 Calories
42g Protein
38g Total Fat
37g Carbs
25% Health Score
Limit These
Calories
669k
33%

Fat
38g
59%

  Saturated Fat
19g
120%

Carbohydrates
37g
13%

  Sugar
17g
20%

Cholesterol
184mg
61%

Sodium
750mg
33%

Get Enough Of These
Protein
42g
86%

Vitamin D
24µg
163%

Selenium
108µg
155%

Vitamin B3
15mg
76%

Phosphorus
592mg
59%

Vitamin B12
3µg
54%

Vitamin B6
1mg
50%

Vitamin B1
0.44mg
30%

Vitamin E
4mg
28%

Potassium
869mg
25%

Calcium
245mg
25%

Vitamin A
1162IU
23%

Vitamin C
17mg
21%

Copper
0.41mg
21%

Vitamin B2
0.32mg
19%

Magnesium
72mg
18%

Manganese
0.3mg
15%

Zinc
1mg
13%

Iron
2mg
12%

Folate
46µg
12%

Vitamin B5
0.98mg
10%

Fiber
2g
8%

Vitamin K
4µg
4%

covered percent of daily need

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