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 Bees Need Water
To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.
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
