| 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
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