Step 1

Pat dry the swordfish. In a plate mix together the panko, bread crumbs, parmesan cheese, dry sage and marjoram and the salt and pepper. Mix well.

Step 2

In another plate place the milk or cream.

Step 3

Dip the swordfish into the milk and let any excess drip away.

Step 4

Roll into the panko-parmesan mixture and press it against the swordfish to adhere.

Step 5

In a large skillet melt 2 tablespoons of butter. When melted add the swordfish and cook until nicely golden on each side and the fish is springy yet cooked.

Step 6

Remove the swordfish from the skillet and let it rest while preparing the sauce.

Step 7

Remove all the cooking butter from the skillet and place the skillet over medium high heat.

Step 8

Add the orange juice and reduce by half.

Step 9

Add the butter remaining, the sugar and reduce until a thick sauce is crated.

Step 10

Serve the sauce over the fish or alongside.

Step 11

If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.