Wednesday, September 23, 2009
It's officially fall. W00T!!! That means soups, sweaters, scarves, fluffy comforters (my beloved blanky), leaves turning orange, the end of daylight savings and possibly cooler weather. I say "possibly" as with Southern California, summer tends to linger a little while longer than in some areas and tends to be unpredictable at most. Plus, I have 100 followers on this little blog o' mine. Can I get a "HELL YEAH"? (I'm doing a little wiggle dance right now) Whoever you are number 100, thank you oh so very very much!!
This week's fish from Dry Dock Fish, some awesomely delicious swordfish. The piece I got was probably an inch thick so I cut in half lengthwise to 1/2 inch fillets. Seasoned with some salt pepper and paprika and coated the top with as much almond bits as I could. I did a simple bake with it
I served it over some steamed mixed veggies I steamed in the oven. I used one of those frozen packs from the grocery. Shh...don't tell anyone. To steam it I placed the veggies in a small cake pan and added 1-2 tablespoons of butter. You can use water or olive oil. Then covered with foil. Cooked it at the same time as the fish. I briefly popped the fish into the broiler to toast up the almonds a little bit more. Yum!
Almond Crusted Swordfish
2 Swordfish Fillets
1 to 1 1/2 c crushed almond slices
extra virgin olive oil.
Preheat your oven to 400˚F
Lightly baste the swords with some olive oil. On both sides. Then season the swordfish fillets with salt, pepper and paprika. Again on both sides.
Take the fillets and liberally coat the top with the almond pices.
Place the fillets on a foil lined baking sheet. Baked for 10-15 minutes depending on the thickness of the fish. You want the fish cooked through until it it all white.
To make the almonds a little crisper, place the baking sheet in the broiler for a couple minutes until slightly toasted.
Serve over veggies, rice or noodles with a lemon wedge.