I find that meaty swordfish has quite an affinity with orange. This recipe was inspired by duck à l’orange, so you can call it poisson à l’orange if you want to be fancy. Swordfish has a tendency to dry out if overcooked, so I prefer to buy sashimi-grade fish and keep it slightly rare in the centre; remember that it will continue to cook in the residual heat once removed from the pan, especially while staying warm in the oven. Serve swordfish in orange sauce with plenty of crusty bread and some braised cos lettuce if you like, to keep the French theme going (see video below), and a glass or two of delicious Loire muscadet, like the Gabbro from innovative young winemaker Jérôme Bretaudeau.
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