How to Prepare Tasty Grilled or Pan Seared Swordfish with Orange Citrus Glaze

Grilled or Pan Seared Swordfish with Orange Citrus Glaze. Preheat grill fo direct medium high heat. Brush swordfish steaks with olive oil. Seared Swordfish with a Citrus Balsamic Glaze on a Bed of Spinach is the perfect ending to your Feast of the Seven Fishes Christmas Eve dinner.

Grilled or Pan Seared Swordfish with Orange Citrus Glaze Heat oil in a sauté pan over medium-high heat until oil begins to shimmer. Remove steaks from marinade, and salt both sides of the steaks. Next, rub the lemon and orange zest onto both sides of the steaks. You can cook Grilled or Pan Seared Swordfish with Orange Citrus Glaze using 3 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Grilled or Pan Seared Swordfish with Orange Citrus Glaze

  1. Prepare 4 of 6 ounce fresh swordfish steaks.
  2. It's 1 tbsp of olive oil.
  3. You need 1 of recipe Orange Citrus Glaze, recipe listed below.

Meanwhile, combine the orange slices, onion, cilantro and olive oil in a bowl. Heat the vegetable oil in a heavy, large skillet over medium-high heat. The Best Seared Swordfish Steaks Recipes on Yummly Grill: Heat and oil the grates of a charcoal grill.

Grilled or Pan Seared Swordfish with Orange Citrus Glaze step by step

  1. Preheat grill fo direct medium high heat..
  2. Brush swordfish steaks with olive oil. Grill about 4 minutes on each side. Brush with orange citrus glaze about 1 minute on each side. Do not overcook, if your steaks are thin it may take less time. If thick maybe a bit longer. https://cookpad.com/us/recipes/342929-orange-citrus-glaze-for-pork-chicken-and-seafood.
  3. This can also be pan seared. Heat oil in large saute pan, cook fish about 4 to 5 minutes on each side, depending on thickness. Add glaze last few seconds just until well glazed. It can burn quickly so keep an eye on it..

Turn the swordfish over and transfer the pan to the oven. Brush both sides of the swordfish fillets with olive oil and season with salt and pepper. Light a grill and oil the grate. Season the swordfish with salt and pepper and grill over moderate heat, turning once, until just white throughout; baste with the glaze during the last minute or. Transfer scallops to plate, leaving drippings in pan.

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