Swordfish with Orange Caramel Sauce

0 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.
1 In another plate place the milk or cream.
2 Dip the swordfish into the milk and let any excess drip away.
3 Roll into the panko-parmesan mixture and press it against the swordfish to adhere.
4 In a large skillet, melt 2 tablespoons of butter. When melted, add the swordfish and cook until golden on each side and the fish is springy yet cooked.
5 Remove the swordfish from the skillet and let it rest while preparing the sauce.
6 Remove all the cooking butter from the skillet and place the skillet over medium high heat.
7 Add the orange juice and reduce by half.
8 Add the remaining butter and sugar, then reduce until a thick sauce forms.
9 Serve the sauce over the fish or alongside.
10 If the sauce is too thick and too tangy; add a bit more sugar and swirl in another tablespoon of butter.