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Prep Time20 to 30 minutes
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Cook Time6 to 8 minutes
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Serving1
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A Honeybell orange is a Tangerine crossed with Grapefruit. So, while is it sweeter naturally than a grocery store orange, it does have the tartness of a grapefruit. Honeybells comes from Florida and are only available for a short time each winter. This year, my box of Honeybells arrived the day before I was headed to Jamaica, so I off-loaded most of them to my Mom. I had one night to enjoy these amazing citrus fruits so in addition to peeling them and eating them over the sink (they are so thin-skinned and juicy), I made a balsamic orange glaze to go with a piece of pan-sauteed fresh Gulf swordfish. Inspired by an Italian recipe found while I was surfing the internet, this was a wonderful dinner and I think the fish did the Honeybells proud, or vice-versa. And if you want to go for a simple broiled dish, try Ed Koch’s Broiled Swordfish with Olives!
Ingredients
Orange Balsamic Glaze
Swordfish
Directions
Season the fish with salt and pepper and let it sit at room temperature for about five minutes.
Make the glaze first: In a small saucepan over medium heat, combine the juice, the vinegar, the zest and the sugar. Taste as it reduces and adjust the sweetness to your preference. The tangelo juice I had may have been a little sweeter than a grocery store orange in the dead of winter so add more sugar if desired.
When the glaze has almost reduced to the desired syrupy consistency, pan saute the fish.
Over medium high heat, swirl a tablespoon or so of good olive oil in the hot pan. Then when it is almost smoking but not (!) lay a piece of fish in the skillet. Don't disturb it for a few minutes. Adjust the heat beneath the skillet if necessary. You want a sizzle but you have to cook it on both sides so don't overheat the pan! Let it get cooked on one side, then turn it over and cook it on the other side. Some people like swordfish slightly medium rare or even rare. I like it cooked through but NOT cooked dry. You can put it in the oven on an oven proof platter at 250 to 300 degrees for a few moments to keep it warm if necessary while you finish your sauteed spinach (or whatever you are serving on the plate with the fish).
Nap with the glaze and serve. A bed of spinach would make a nice backdrop!
Conclusion
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