Swordfish with orange is a dish that captures the essence of Mediterranean flavors, combining the freshness of the sea with the citrus sweetness of orange. This recipe stems from the perfect balance between simplicity and refinement, where each ingredient is highlighted to create a unique harmony of tastes and aromas.
The tender flesh of the swordfish, lightly coated with a delicate flour breading, marries the vibrant taste of cherry tomatoes and the aromatic note of shallot, enhanced by extra virgin olive oil, a key ingredient in Mediterranean cuisine. The distinctive touch comes from the orange juice, which gives the dish a fresh citrus nuance, while mint leaves add a final touch of fragrance and liveliness.
This dish not only celebrates the pleasure of eating healthy and light, but also invites you to take the time to enjoy the simplicity of natural flavors, transformed into a sensory experience through the careful combination of ingredients. Perfect for a special dinner or to surprise your guests, swordfish with orange embodies the art of Mediterranean cuisine: genuine, colorful, and irresistibly delicious. Below are more recipes with fish.

Difficulty: Easy
Cost: Medium
Preparation time: 10 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for the Swordfish with Orange Recipe

1.8 lbs swordfish
as needed all-purpose flour
1 shallot
as needed extra virgin olive oil
10 cherry tomatoes
as needed salt
as needed pepper
leaves mint
1 orange juice

Tools for the Swordfish with Orange Recipe

1 Pan
1 Lid
Bowls
1 Knife

Steps

To prepare the swordfish with orange, start by flouring the fish slices and set them aside.
Slice a shallot and set it aside.
Do the same with the cherry tomatoes, cut them in half and set them aside.
Squeeze an orange and keep the juice aside.
Now we have all the ingredients ready to cook the swordfish with orange. Sauté the shallot in a pan with extra virgin olive oil until golden.
Add the cherry tomatoes and cook for five minutes on low heat, crushing the tomatoes to release their sauce.
Now add the floured fish slices,
cook for a few minutes on both sides,
season with salt and pepper.
Pour the juice of an organic orange and
cook for another 5 minutes on low heat with the lid on (add half a glass of water if the sauce dries up).
Once cooked, transfer to a serving plate,
pour over the cherry tomatoes and the sauce that has formed and
sprinkle with mint leaves and
it is ready to be enjoyed.