I've been making this swordfish recipe since 1999. Its a family favorite. I
can't remember where I got it but you have go to try it!!!
Spicy Swordfish with Citrus-Walnut Sauce
4 Tbl. Italian-seasoned breadcrumbs
1 teas. ground cinnamon
1 teas. ground ginger
1/2 teas. pepper
1/2 teas. salt
1/2 teas. ground cumin
4 teas. olive oil
4 (6-ounce) swordfish steaks (about 1 inch think)
1/2 cup currants or raisins
1 teas. grated orange rind
1/2 cup fresh orange juice
2 Tbl. coursely chopped toasted walnuts
1 Tbl. honey
cooked rice or couscous
Combine first 6 ingredients in a bowl. Stir in 2 teaspoons oil. Rub spice mixture over both sides of swordfish. Cover and chill for 30 minutes.
Combine 1 teaspoon of oil, currants, orange rind, orange juice, walnuts and honey in a small saucepan. Bring to a simmer. Set aside: keep warm.
Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add swordfish, and saute 5 minutes each side or until fish flakes easily when tested with a fork.
Serve with rice or couscous and drizzle with sauce.
Yummyyyyyy.
Spicy Swordfish with Citrus-Walnut Sauce
4 Tbl. Italian-seasoned breadcrumbs
1 teas. ground cinnamon
1 teas. ground ginger
1/2 teas. pepper
1/2 teas. salt
1/2 teas. ground cumin
4 teas. olive oil
4 (6-ounce) swordfish steaks (about 1 inch think)
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1/2 cup currants or raisins
1 teas. grated orange rind
1/2 cup fresh orange juice
2 Tbl. coursely chopped toasted walnuts
1 Tbl. honey
cooked rice or couscous
Combine first 6 ingredients in a bowl. Stir in 2 teaspoons oil. Rub spice mixture over both sides of swordfish. Cover and chill for 30 minutes.
Combine 1 teaspoon of oil, currants, orange rind, orange juice, walnuts and honey in a small saucepan. Bring to a simmer. Set aside: keep warm.
Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add swordfish, and saute 5 minutes each side or until fish flakes easily when tested with a fork.
Serve with rice or couscous and drizzle with sauce.
Yummyyyyyy.