| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | California | Almonds, Main dishes | 4 | Servings |
INGREDIENTS
| 1 | c | Lightly packed parsley leaves |
| 1/2 | c | Whole natural almonds; toasted * |
| 1/4 | c | Lemon juice |
| 2 | tb | Water |
| 1 1/2 | ts | Grated orange peel |
| 2 | lg | Cloves garlic; coarsely chopped |
| 1/2 | ts | Ground cumin; or more to taste |
| 1/2 | ts | Salt |
| 1/8 | ts | Red pepper flakes; or more |
| 4 | Swordfish steaks 6-oz each *; 3/4" thick | |
| Lemon slices; for garnish |
INSTRUCTIONS
Heat oven to 400 degrees. 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. Servings: 4 * 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. * Other firm-fleshed fish, such as halibut, can be substituted for the swordfish. See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Apr 08, 1998
A Message from our Provider:
“God: so personal that in comparison we are cold unfeeling machines”