Citrus Glaze

1 1/4 cup orange juice
1/2 cup Mirin
1 tablespoon honey
2 x 375g swordfish steaks 1 inch thick
Cut into half portions
3 shallots sliced
Sea salt
Freshly ground black pepper
1/2 cup toasted almonds
2 teaspoons sesame oil
1 tablespoon extra -virgin olive oil
Extra oil for frying
2 green onions thinly sliced
1 tablespoon chopped coriander
1 tablespoon toasted sesame seeds


1. Place orange juice, Mirin, ginger, and honey in a small saucepan 
2. Bring to boil, simmer uncovered, until reduced by half and a light syrup forms
3. Pour the citrus glaze into a measuring cup
4. Heat olive oil in a large skillet over medium-high heat
5. Season swordfish on both sides with sea salt and pepper 
6. Add the swordfish and sear for 3-4 minutes 
7. Pour some of the citrus glaze onto the swordfish and spread with the back of a spoon
8. Flip over the fish and coat with more of the citrus glaze
9. Sear for 3-4 minutes. Total cooking time should only be 7 to 8 minutes
10. Transfer swordfish from the skillet to a platter
11. Lower the heat to medium, add 1 tablespoon of olive oil and sesame oil to the same skillet
12. Add the shallots and scallions and sauté until softened and lightly golden, about 3 minutes
13. Season with salt and pepper. Add almonds, cilantro, and 3 tablespoons of citrus glaze
14. Gently stirring the sauce until heated through
15. Top swordfish steaks with almondine sauce and drizzle with remaining citrus glaze
16. Sprinkle with toasted sesame seeds and serve


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