In this unusual recipe, swordfish is crusted with polenta and parsley, then served with a zesty orange sauce. Serve with plain roasted potatoes and green beans for a delicious family meal.
- 4 swordfish steaks
- 2 tbsp. polenta
- 2 tbsp. finely chopped parsley
- Pinch black pepper
- 2 large oranges
- 350ml orange juice
- 2 tbsp. white wine
- 2 tbsp. cornflour
Peel and segment the oranges, removing the pith. Whisk the orange juice, wine and cornflour in a small saucepan until smooth and bring to the boil. Reduce to a simmer and cook for 3-4 minutes. Add the orange segments and heat until warmed through. Keep warm.
Combine the polenta, parsley and oil in a bowl. Brush the swordfish steaks with oil and dip into the polenta mix. To cook, heat oil in a large frying pan and add the swordfish steaks. Cook for 4-5 minutes on either side over a medium heat or until crisp and flaking. Spoon the orange sauce over to serve.