Swordfish in Orange Juice

• 🐟
  500 g swordfish slices

  about 1 ½ cm thick, skin and central bone removed
• 🍋
  0.5 lemon
• 🍊
  2 oranges
• 🌾
  100 g all-purpose flour
• 🎍
  1 tsp brown sugar
• 🌿
  1 tbsp fresh parsley, chopped
• 🫒
  6 tbsp extra virgin olive oil
• 🧂
  to taste salt
• 🧂
  to taste black pepper

Steps

1. Prepare the swordfish 🐟 swordfish slices500 gabout 1 ½ cm thick, skin and central bone removed : the slices should be about 1 ½ cm (½ inch) thick. Remove the skin and the central bone.
2. On a cutting board, cut the swordfish 🐟 swordfish slices500 gabout 1 ½ cm thick, skin and central bone removed into fairly large, even pieces with a chef’s knife 🔪 chef's knife and place them in a bowl 🥣 bowl .
3. Squeeze the lemon 🍋 lemon0.5 and the oranges 🍊 oranges2 . Add the strained juice to the swordfish. You can alternatively use orange juice from a carton, but fresh juice is better.
4. Add a pinch of salt 🧂 saltto taste , black pepper 🧂 black pepperto taste to taste, the brown sugar 🎍 brown sugar1 tsp and the chopped parsley 🌿 fresh parsley, chopped1 tbsp .
5. Stir and leave the swordfish to marinate for about 30 min. More time is not necessary but it can be okay to leave for up to 2 hours. The acid in the citrus juice will start to cook the fish, so don’t leave it too long.
6. Spread the flour 🌾 all-purpose flour100 g on a plate 🍽️ plate . Take the swordfish pieces out of the marinade and dip them in the flour. Make sure each piece is well covered. Flour all the pieces and arrange them on the plate 🍽️ plate . Set aside the citrus marinade, you will use it for cooking.
7. In a large frying pan 🍳 large frying pan , heat the olive oil 🫒 extra virgin olive oil6 tbsp .
8. Add the fish and cook over high heat for a couple minutes.
9. Turn the swordfish and brown the other side the same way. The flour in contact with the hot oil should form a crispy crust.
10. When the fish is crispy and golden brown on both sides, about 5 minutes total, pour the reserved marinade, mostly orange juice, over the fish. Cook for another 5 min over medium heat: the flour and sugars will thicken the liquid into an orange sauce.
11. Serve drizzled with the cooking juices and optionally topped with grated zest and a slice of orange 🍊 oranges2 for decoration.