Shutome Swordfish with Macadamia Nuts
Elevate your dinner table with this exquisite recipe for Shutome Swordfish with Macadamia Nuts—a tropical-inspired dish that's as elegant as it is flavorful. Tender swordfish steaks are coated in a crisp, golden crust of finely chopped macadamia nuts and panko breadcrumbs, adding a delightful crunch to every bite. The dish is finished with a luscious citrus glaze made from fresh orange juice, lime juice, and a touch of honey, offering a perfect balance of sweet and tangy flavors. Quick to prepare and ready in just 35 minutes, this recipe is ideal for a gourmet weeknight meal or an impressive centerpiece for special occasions. Serve it alongside steamed rice or roasted vegetables for an unforgettable taste of the islands. Perfect for lovers of seafood and tropical flavors, this Shutome Swordfish recipe is a vibrant fusion of texture and flavor that's sure to wow your guests.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Shutome (swordfish steaks)
- 1 cup Macadamia nuts
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Butter
- 0.5 cup Orange juice
- 2 tablespoons Lime juice
- 1 tablespoon Honey
- 2 cloves (minced) Garlic
- 2 tablespoons (chopped) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Finely chop the macadamia nuts and mix them with the panko breadcrumbs in a shallow dish.
Prepare a dredging station with three shallow dishes: one with flour mixed with salt and black pepper, one with beaten eggs and milk, and the third with the macadamia nut and breadcrumb mixture.
Pat the swordfish steaks dry with a paper towel. Dredge each piece in the flour mixture, shaking off excess, then dip in the egg wash, and finally coat in the macadamia breadcrumb mixture. Press gently to ensure an even coating.
Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Once hot, sear the swordfish steaks for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, prepare the citrus glaze. In a small saucepan over medium heat, combine orange juice, lime juice, honey, and minced garlic. Simmer for 5 minutes until slightly reduced and thickened, then remove from heat.
Once the swordfish is cooked, remove it from the oven and let it rest for 2 minutes.
Drizzle the citrus glaze over the swordfish steaks and garnish with fresh parsley.
Serve immediately with steamed rice or a side of roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.8 g | 239% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 3578 mg | 156% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 39.5 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 16.7 mcg | 83% | |
| Calcium | 271 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1566 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
