- 4 swordfish (equal sizes of)
- 1/2 cup milk (or cream)
- 1 cup panko
- 1/2 cup bread crumbs
- 1/2 cup Parmesan cheese
- 1 Orange (squeezed)
- 6 tablespoons unsalted butter
- 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.
- In another plate place the milk or cream.
- Dip the swordfish into the milk and let any excess drip away.