Honey-Orange Glazed Swordfish
Swordfish may be my new favorite fish.
Cooking Instructions
- 1
Making the Brine: Mix salt, brown sugar, pepper, onion powder, garlic powder, cinnamon and bay leaves. Warm on stove and simmer about 6 minute so all ingredients are blended thoroughly. Remove and add cold water and refrigerate. This give a nice gentle flavor and removes the fishy smell prior to cooking.
- 2
The night before you plan on cooking, place fillet in ziplock back with bring and place in refrigerator overnight.
- 3
Making the Glaze: Mix honey blood orange juice, blood orange zest, basil and parsley. Stir very well and set aside.
- 4
Preheat oven to 400°F. Remove fillet from brine. Place on oven sheet with a quick spray of nonstick spray. Cook at 400°F for 20 minutes until outside of fillet starts to bubble slightly and is bright white.
- 5
Remove from oven and drizzle glaze over fillet.
- 6
You can either place fillet over bed of rice and garnish with sliced lemons, or arrange separately as pictured.
- 7
I made recipe to cook for 1 since I am si gle but there is enough brine and glaze in recipe to prepare 2-3 swordfish fillets.
- 8
Boil 1 1/4 cup of water, add 1 cup of rice. Cover and simmer for 10 to 12 minutes with minimal stirring until water is absorbed.
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