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
Honey Tips
Honey Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
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
