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.
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