Apricot Glazed Swordfish
Apricot Glazed Swordfish
Ingredients
- 4 5-ounce portions of swordfish
- 1 cup apricot preserves
- 4 cups orange juice
- 2 teaspoons fresh ginger, minced
- 1 cinnamon stick
- White pepper, to taste
- Kosher salt, to taste
- Olive oil, as needed
Directions
In a small saucepot over medium high heat, add orange juice, ginger, and cinnamon stick. Reduce mixture by 70%. Whisk in apricot preserves making sure to melt out any lumps. Strain through a fine mesh sieve into a bowl and reserve for future use. Preheat oven to 375 degrees. Heat a large skillet over medium high heat. Season swordfish on both sides with salt and white pepper. Add oil to pan. When pan generates a small amount of smoke, place filets face side down into pan. When swordfish has achieved proper browning flip over and continue to cook for 20 seconds. Place swordfish on a greased sheet pan face side up and liberally coat them with the apricot glaze. Place swordfish in the oven to finish cooking. About one minute before the swordfish is finished, apply another coat of the apricot glaze to the swordfish and place back in oven until finished.
Parmesan Crusted Swordfish
Parmesan Crusted Swordfish
Ingredients
- 2 swordfish steaks, 5 oz. each
- 2 tablespoons flour and 2 tablespoons water
- Parmesan crust: mix 1 tablespoon Parmesan cheese, ½ teaspoon oregano, 4 tablespoons Japanese-style bread crumbs, 1 teaspoon granulated garlic
- 3 tablespoons extra virgin olive oil
Sauce
- Olive oil for sautéing
- 2 tablespoons prosciutto ham, diced
- 2 cloves fresh garlic, sliced
- 2 tablespoons red onions, small dice
- ½ cup chicken stock
- 1 tablespoon butter
- 2 cups fresh spinach, trimmed
- 2 tablespoons golden raisins
- 3 tablespoons ripe tomato, diced
- Salt and pepper to taste
Mashed Potatoes
- 2 fresh rosemary sprigs, 1 lemon wedge, and chopped fresh parsley for garnish
Mix two tablespoons of flour and the water to make a “slurry” the consistency of heavy cream. Brush swordfish with flour slurry and encrust on both sides with the Parmesan breading mixture. Sear the Parmesan-crusted swordfish in hot oil until golden brown and bake in oven until medium. While the fish is baking, sauté garlic, onions, and prosciutto in oil until lightly brown. Add chicken stock and stir in butter to thicken. Add raisins and tomatoes and lightly toss in the spinach. Quickly season with salt and pepper and remove from heat to ensure the spinach stays bright green.
To serve: Place swordfish over bed of mashed potatoes, top with sauce, and garnish.
Note: Other types of firm-fleshed fish may be substituted, such as tuna or mahi-mahi.
Rob Reper
Virginia Beach, VA
Recipe from “Chefs’ Seafood Symposium” archives, courtesy of Virginia Sea Grant, Virginia Institute of Marine Science.
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