Wednesday, September 23, 2009
Almond Crusted Swordfish
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!
Serves 2.
Almond Crusted Swordfish
2 Swordfish Fillets
salt
pepper
paprika
1 to 1 1/2 c crushed almond slices
extra virgin olive oil.
Lemon wedges.
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.
Woot...Hell Yeah!! LOL...that's awesome ;) ...as is this swordfish (like that segue)...I love the big slices of almonds!
ReplyDeleteWhat a tasty and healthy dinner! I love the almonds.
ReplyDeleteHow wonderful! I once had trout almondine which is trout cooked in almond crust and it was one of the best fish dishes i ever ate (not battered and fried that is).
ReplyDeletegirlichef: hehe...
ReplyDeletePam: Thanks.
HH: I haven't had trout yet. Hopefully my fish monger will have some soon.
Wonderful blend of flavors jenn! so colorful too :)
ReplyDeleteSounds great! The almonds look like a nice, crunchy crust.
ReplyDeletethose nuts look so nice and toasty on top
ReplyDeleteNice and crusty is how that looks. Nice change too in terms of the aesthetic. The nuts make a little shield layer.
ReplyDeleteHow great does this look! I've used almond crusts on sole before but I've never tried this combination. It has just become a "must do." I hope you are having a wonderful day.
ReplyDeleteCongrats on the 100 followers! I'm still at 21 -- hah!
ReplyDeleteSo excited for fall too - I have an adorable pink cuddly sweater that I am DYING to bust out!
Almonds on fish? Wow, this is awesome!
ReplyDeleteholy catfish batman look at that swordfish! wow!
ReplyDeleteBeautiful fish!
ReplyDeleteI'm getting excited about fall too. But you are right, with the hot weather during the day it can be a bit difficult to get in the fall mood. I have some great new fall sweaters, but it's way too hot to wear them...
Looks great!
ReplyDeleteThat is some sweet looking swordfish! Yay for autumn!
ReplyDeleteFrozen veggies rock!
Hell yeah to 100 followers!! Gorgeous looking swordfish too (love the almond crust)
ReplyDeleteAnd fall is my favorite time of the year, if only I could fit into my jeans with my poutine belly LOL
Parita, Lisa, Justin: thanks
ReplyDeleteDuo: yes, indeed.
Mary: I've got to get me some sole.
Diana: I love fall.
Kenny: thanks
Doggy: hehe...
Andrea: I'm way over summer.
Sanghi: Thanks
Ungourmet: Yay.
Phyllis: lol.
This looks really delicious. Almonds are one of my favorite ingredients.
ReplyDeleteI love the almonds on this!! I always crush mine up to crumbs but I really like how you left them in whole. Really delicious!
ReplyDeleteWe like to add almonds to everything but haven't tried it with swordfish yet! What a great idea!
ReplyDeleteAlmond crusted Fish?! Damn smart! and delicious! I'm trying to cook more fish, and this is just awesome! thanx for sharing your recipe! Adding this blog to my RSS reader!
ReplyDeleteFearless: Mine, too.
ReplyDelete5 Star: Give it a try.
alecho: Thanks for visiting.
i love the crispy coating of the almonds, this must have been bursting with flavor!
ReplyDeleteTeresa: It was.
ReplyDeleteYum... I have never tried swordfish... This looks delicious and healthy!
ReplyDeletecripes that looks so tasty and I love those almond crusts. I firmly believe they need to be applied to more food!
ReplyDeleteOyster: I agree.
ReplyDelete