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Swordfish with Amandine Sauce

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 really tasty. I bookmarked it right away but I could not find the lemongrass anywhere. I wasn't really sure if I could just substitute lemon zest for the lemongrass. I wanted to try the recipe with the lemongrass so it stayed in my to try list for a while. I recently found some lemongrass and I placed this dish onto my meal plan. This dish was really good! The lemon grass was pretty interesting and I really enjoyed the swordfish. The amandine sauce was really amazing! What a great combination of flavours and textures. I will definitely be making the amandine sauce again. I will also be looking for more dishes with swordfish to try.

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.

Similar Recipes:
Halibut with Lemon, Butter, Caper and Dill Sauce
Swordfish Steak with Mango Chutney on Curried Lentils

10 comments:

The Culinary Chase said...

Swordfish is a lovely meaty tasting meat & the flavors from this dish look like a winner to me! Cheers!

Lydia Hamre said...

oh my, this looks fantastic!

SteamyKitchen said...

or you could come over and pick some lemongrass from my backyard!

Peabody said...

Wow, I am coming to dinner at your house!

Peter M said...

Great looking dish and good choice of fish in swordfish.

Pam said...

Kevin, perfect timing. I have some swordfish in the freezer and I have been searching for a recipe to try. This looks like exactly what I have been looking for.

Valli said...

This is the perfect recipe for the swordfish! Great find Kevin!!

katiez said...

WOW! Does that ever look fantastic! The colors in the fish are perfect. I assume it tasted as good as it looks!

tigerfish said...

Lemongrass is something I really like. Add them in soups for that nice aroma. You can make tea with lemongrass too.

Coffee & Vanilla said...

This fish sounds very interesting. Because of one of your previous posts I bought Miso... I have to make it first. then I will try this one.

Thank you for sharing!

Margot

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