Pan-Roasted Swordfish with Walnut Sauce

Succulent meaty swordfish steaks will maintain their moist rich flavor when marinated with our spice-based rub. Currants add a burst of flavor to the tasty citrus walnut sauce.

Ingredients

4 (1-inch thick) swordfish steaks, about 6 ounces each
2 tablespoons olive oil
Rub:
2 tablespoons dry breadcrumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
4 teaspoons olive oil
Walnut Sauce:
1/3 cup dried currants
1/2 cup fresh orange juice
2 teaspoons grated orange zest
4 tablespoons walnuts, chopped
2 tablespoons GOLDEN BLOSSOM HONEY

Directions

Rub:
Combine ingredients in a small bowl. Rub over swordfish. Refrigerate for 30-45 minutes.

Walnut Sauce:
In a small saucepan combine all ingredients and heat. Keep warm.

Swordfish:
Heat 2 tablespoons oil in a large skillet until hot but not smoking. Add prepared swordfish and sauté for 5 minutes per side or until fish flakes.

To serve, top fish with warm walnut sauce.

Serves: 4


golden blossom honey product