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Swordfish With Lemon Juice And Almonds
(Espada B'noua)
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| What You Need: |
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2 pounds swordfish, cut into four ˝-inch-thick steaks
˝ teaspoon salt
2 tablespoons butter, plus 2 tablespoons butter cut into bits
˝ cup whole blanched almonds, pulverized in a blender or nut grinder
˝ cup strained fresh lemon juice
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| How To Cook: |
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1. Sprinkle both sides of the swordfish steaks lightly and evenly with the salt and set them aside.
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2. In an 8- to lO-inch skillet, melt the 2 tablespoons of butter over moderate heat. When the foam begins to subside, drop in the almonds and, stirring almost constantly, cook for 3 to 5 minutes, or until they are lightly colored.
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3. Spread half the almonds in the bottom of a shallow casserole or flameproof baking-serving dish just large enough to hold the fish steaks in one layer.
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4. Arrange the fish on the bed of almonds, spread with the remaining almonds and dot the top with the bits of butter.Pour in the lemon juice and let it come to a boil over high heat.
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5. Immediately cover the pan, reduce the heat to low, and simmer gentlyfor 10 to 12 minutes, or until the fish feels firm when proddedgently with a finger.
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6. Serve at once, directly from the baking dish or on individual heated plates.
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