Press enter to see results or esc to cancel.

Swordfish with Spicy Almond Crust recipe

Swordfish with Spicy Almond Crust.

Swordfish fillets (or other firm-fleshedwhite fish) are topped with a paste mixture of fresh flat-leafparsley, toasted almonds, lemon juice, orange peel, garlic andground cumin and baked.

Recipe: Swordfish with SpicyAlmond Crust

1 cup fresh flat-leaf parsley leaves
1/2 cup whole natural almonds, toasted
1/4 cup lemon juice
2 tablespoons water
1 1/2 teaspoons grated orange peel
2 cloves large garlic, coarsely chopped
1/2 to 1 teaspoon ground cumin
1/2 teaspoon salt
4 (6-ounce) swordfish steaks, 3/4-inch thick
1 lemon, sliced

  • Heat oven to 400°F (205°C).
  • Combine all ingredients except fish andlemon slices in bowl of food processor fitted with steel blade.Pulse on and off until mixture forms a rough paste. Place fishin shallow baking pan.
  • Spread tops evenly with almond mixture.
  • Bake in center of oven 12 to 15 minutesuntil fish is opaque throughout. Remove from oven.
  • Garnish with lemon slices.

    Makes 4 servings.

    Note: Other firm-fleshed white fish, suchas halibut, can be substituted for the swordfish.

    To toast almonds, spread in an ungreasedbaking pan. Place in 350°F (175°C) oven and bake 5 to10 minutes or until almonds are light brown; stir once or twiceto assure even browning. Note that almonds will continue to brownslightly after removing from oven.

    Recipe and photograph provided courtesyof the Almond Board of California.

    If the Swordfish with SpicyAlmond Crust recipe was useful and interesting, you can share it with your friends or leave a comment.

  • Comments

    1 Comment


    Please respect my work, recipes and photographs. If you do use a recipe in your own writing, please give proper credit and link back to the original post. You crusted your swordfish. Because when you re smart, you realize that bread can also mean breadcrumbs. So so so smart. And the tomatoes? Like candy! I want all 3, please!

    Leave a Comment