Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 2
This is a delicious dish, perfect to quickly whip up for yourself, but it could also star at a dinner party, made with the swordfish or scallops served with Honey Lemon Bowtie Pasta.
- 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)
- 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.
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