The swordfish gratin with citrus and ginger is a tasty fish dish, easy to prepare, and very fragrant. Tender slices of fresh swordfish, covered by a citrus-flavored breading, such as orange and lemon, fresh ginger, and parsley. Also suitable for special occasions, it is a dish with a fresh, citrusy, and slightly spicy flavor.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Fish
- Seasonality: Autumn, Winter
Ingredients
- 8.8 oz swordfish (2 slices)
- 8 tablespoons breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 orange
- 1 lemon
- to taste ginger
- to taste parsley
- to taste fine salt
- to taste black pepper
Tools
- Kitchen Scale
- Food Processor
- Spoon
- Knife
- Cutting Board
- Citrus Juicer
- Non-stick Baking Tray
- Oven
- Paper Towels
- Zester
Steps
To prepare the swordfish gratin with citrus and ginger…
First, in the food processor, add the breadcrumbs, extra virgin olive oil, a few leaves of fresh parsley washed and patted dry with paper towels, a tablespoon of freshly squeezed orange juice, a tablespoon of freshly squeezed lemon juice, some zest from the citrus fruits, and a piece of peeled fresh ginger.
Turn on the food processor to allow the oil and citrus juice to be well absorbed by the breadcrumbs, then transfer it to a bowl, season with salt and pepper.
Now take the swordfish slices, pat them dry with paper towels, and coat them in the flavored breadcrumbs on both sides, pressing the breading firmly with your hands, then place them on a non-stick or lightly greased baking tray.
Bake the swordfish slices in a preheated oven at 392°F and cook them in the convection setting for 10 minutes.
Once cooked, before serving, grate some more orange zest, lemon zest, ginger, and a sprinkle of freshly chopped parsley on top. Serve them warm.
