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
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
- Bring the orange juice, mirin, lemongrass, chili and ginger to a boil.
- Reduce heat and simmer until reduced by about half. It should have the consistency of a light syrup now.
- Strain the solid from the orange glaze.
- Heat the sesame and almond oils in a pan.
- Add the shallots and saute until tender.
- Add the almond slices, green onions, 2 tablespoons of the orange glaze, salt and pepper and keep warm.
- Season the swordfish with salt and pepper.
- Heat the oil in a clean pan.
- 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.
- 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.
Swordfish is a lovely meaty tasting meat & the flavors from this dish look like a winner to me! Cheers!
oh my, this looks fantastic!
or you could come over and pick some lemongrass from my backyard!
Wow, I am coming to dinner at your house!
Great looking dish and good choice of fish in swordfish.
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.
This is the perfect recipe for the swordfish! Great find Kevin!!
WOW! Does that ever look fantastic! The colors in the fish are perfect. I assume it tasted as good as it looks!
Lemongrass is something I really like. Add them in soups for that nice aroma. You can make tea with lemongrass too.
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