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.
1/2 cup (125 mL) whole natural almonds, toasted
1/4 cup (60 mL) lemon juice, preferably fresh squeezed
2 tablespoons (30 mL) water
1 1/2 teaspoons (7 mL) grated orange peel
2 large cloves garlic, coarsely chopped
1/2 to 1 teaspoon (3–5 mL) ground cumin
1/2 teaspoon (2 mL) salt
1/8 to 1/4 teaspoon (1 mL) red pepper flakes
4 swordfish steaks (about 6 oz. each, 3/4 inch thick)
Lemon slices, for garnish
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.
Notes:
Other firm-fleshed white fish, such as halibut, can be substituted for the swordfish.
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.
Makes 4 servings.
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
