Swordfish with a Orange Raisin Sauce

I had 2 swordfish steaks in the freezer that I wanted to prepare in a unique way. I picked out several recipes that intrigued me and tweaked them to come up with Raisin Citrus Swordfish. This sounded like an interesting twist.  I have been shuffling a bottle of capers in my cupboard for a year or more…time to use them up!

I started with 1/2 c. of orange juice in which I soaked 1/2 c. raisins for 30 minutes. Then I added 2 T. capers and 1 clove garlic minced. Capers are the un-ripened flower buds of Capparis spinosa, a prickly, perennial plant which is native to the Mediterranean region. After the buds are harvested, they are dried in the sun, then pickled in vinegar or wine. The small, green herb buds add a salty flavor to salads,  sauces, vegetables and a variety of main dishes.

I oiled the swordfish steaks and a patted with salt and pepper and placed on my hot grill pan. This grill pan is one a pan I could not live without. (Especially while we are in this apartment and do not have access to an outdoor grill.) It is made by Olive and Thyme and I think I got it at a TJ Max years ago. It is extremely heavy and easy to clean.

I seared both side of the steaks, then placed them in a baking dish and poured the orange sauce over the meat. Then I placed it in a 350 degree oven for 15 minutes.

There was a sack of baby beets in my fridge that I had purchased at the farmers market. I steamed them for 15 minutes, drained the water and when cool to touch I slipped the skins off. I made a slurry of orange juice and cornstarch and brought to a boil, stirring constantly until clear and thickened. After slicing the beets, I returned them to the pan of orange glaze and reheated. The orange flavor of the beets married beautifully with the slight citrus flavor of the swordfish.

As you can see we are still enjoying fresh sweet corn! I won’t share on this blog how many ears we ate.