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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Swordfish with Amandine Sauce

[heart_this] · Nov 6, 2007 · 10 Comments

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.

Swordfish with Amandine Sauce

Swordfish with Amandine Sauce

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2
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

Food, Gluten-free, Main Course, Recipe, Seafood

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Reader Interactions

Comments

  1. The Culinary Chase says

    November 7, 2007 at 1:05 am

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

    Reply
  2. Lydia Hamre says

    November 7, 2007 at 3:37 am

    oh my, this looks fantastic!

    Reply
  3. SteamyKitchen says

    November 7, 2007 at 4:39 am

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

    Reply
  4. Peabody says

    November 7, 2007 at 9:08 am

    Wow, I am coming to dinner at your house!

    Reply
  5. Peter M says

    November 7, 2007 at 11:34 am

    Great looking dish and good choice of fish in swordfish.

    Reply
  6. Pam says

    November 7, 2007 at 11:55 am

    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.

    Reply
  7. Valli says

    November 7, 2007 at 2:04 pm

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

    Reply
  8. katiez says

    November 8, 2007 at 5:12 pm

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

    Reply
  9. tigerfish says

    November 8, 2007 at 8:25 pm

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

    Reply
  10. Coffee & Vanilla says

    November 8, 2007 at 9:51 pm

    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

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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