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Swordfish with Spicy Almond Crust

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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

  • Heat oven to 400º
  • 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.
  • Place fish in shallow baking pan. Spread tops evenly with almond mixture.
  • Bake in center of oven 12 to 15 minutes until fish is opaque throughout. Garnish with lemon slices.


To toast almonds, spread in an ungreased baking pan. Place in 350º 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.

Servings 4

Source: Almond Board of California