Swordfish with Orange Caramel Sauce

Ingredients

• •4 equal sizes of swordfish
• •½ cup milk
• •1 cup panko
• •½ cup bread crumbs
• •½ cup parmesan cheese
• •salt and pepper
• •1 sage and marjoram
• •1 orange
• •4 tablespoons butter
• •sugar

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Method

From foodista.com — read the original

1. 1Pat dry the swordfish. In a plate mix together the panko, bread crumbs, parmesan cheese, dry sage and marjoram and the salt and pepper.
2. 2Mix well.
3. 3In another plate place the milk or cream.
4. 4Dip the swordfish into the milk and let any excess drip away.
5. 5Roll into the panko-parmesan mixture and press it against the swordfish to adhere.
6. 6In 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.
7. 7Remove the swordfish from the skillet and let it rest while preparing the sauce.
8. 8Remove all the cooking butter from the skillet and place the skillet over medium high heat.
9. 9Add the orange juice and reduce by half.
10. 10Add the butter remaining, the sugar and reduce until a thick sauce is crated.
11. 11Serve the sauce over the fish or alongside.
12. 12If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.