Swordfish with Spicy Almond Crust
A spicy-citrus crust with almonds adds texture and flavour to baked swordfish steaks in this quick-to-make dish.
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 cup Parsley leaves lightly packed
- 1/2 cup whole natural almonds toasted
- 1/4 cup lemon juice preferably fresh squeezed
- 2 tbsp water
- 1 1/2 tsp orange peel grated
- 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 (about 6 oz. each, 3/4 inch thick)
- lemon slices for garnish
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Heat oven to 400ºF. Combine all ingredients except fish in bowl of food processor fitted with steel blade. Pulse on and off until mixture forms a rough paste.
- Place swordfish in shallow baking pan. Spread tops evenly with spicy almond mixture.
- Bake in centre of oven 12 to 15 minutes until swordfish is opaque throughout. Garnish with lemon slices.
- To toast almonds, spread in an ungreased baking pan. Place in 350ºF 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.
Recipe Notes
Variation: Other firm-fleshed white fish, such as halibut, can be substituted for the swordfish.
Per serving: 314 calories, 16 g total fat, 2.7 g saturated fat, 8.4 g monounsaturated fat, 3.5 g polyunsaturated fat, 6 g carbohydrate, 37 g protein, 66 mg cholesterol, 3 g fibre, 61 mg calcium, 100 mg magnesium, 446 mg sodium, 652 mg potassium, 1.8 mg vitamin E
