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
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.