| Swordfish with Spicy Almond Crust |
| |
| 1 cup |
|
lightly packed parsley leaves |
|
| 1/2 cup |
|
whole natural almonds, toasted |
|
| 1/4 cup |
|
lemon juice |
|
| 2 Tbs |
|
water |
|
| 1 1/2 tsp |
|
grated orange peel |
|
| 2 |
|
large cloves garlic, coarsely chopped |
|
| 1/2-1 tsp |
|
ground cumin |
|
| 1/2 tsp |
|
salt |
|
| 1/8-1/4 tsp |
|
red pepper flakes |
|
| 4 |
|
swordfish steaks, 6 ounces each, 3/4 inch thick |
|
|
|
Lemon slices for garnish |
|
|
|
|
| |
| 1 |
Heat oven to 400 degrees. |
| 2 |
Combine all ingredients except fish
and lemon slices in bowl of food processor fitted with
steel blade. Pulse on and off until mixture forms a rough
paste. |
| 3 |
Place fish in shallow baking pan. Spread
tops evenly with almond mixture. |
| 4 |
Bake in center of oven 12 to 15 minutes
until fish is opaque throughout. Garnish with lemon slices. |
|
| |
| Servings: 4 |
| |
| Cooking Tips |
| To toast almonds, spread in an ungreased baking
pan. Place in 350 degree oven and bake 5 to 10 minutes or until
almonds are light brown; stir once or twice to assure even browning.
Note that almonds will continue to brown slightly after removing
from oven. |
| Other firm-fleshed fish, such as halibut, can be
substituted for the swordfish. |
| |
| Recipe Type |
| Main Dish, Seafood |
| |
| Recipe Source |
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