Swordfish with Spicy Almond Crust
| Yield: | 4 Servings |
| Categories: | Almonds, Main Dishes |
| 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 |
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