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Swordfish with Spicy Almond Crust
Serves 4 |
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Ingredients:
| 1 cup lightly packed parsley leaves |
| 1/2 cup whole Bianchini’s 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 ground cumin |
| 1/2 tsp salt |
| 1/8 tsp red pepper flakes |
| 4 swordfish steaks, about 6 oz. each, 3/4 inch thick |
| Lemon slices, for garnish |
Directions:
- Heat oven to 400 degrees. 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 fish in shallow baking pan. Spread tops evenly with almond mixture. Bake in center of oven 12 to 15 minutes minutes until fish is opaque throughout. Garnish with lemon slices. Note: Other firm-fleshed white fish, such as halibut, can be substituted for the sword fish. *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.
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