quick and easy
If bacon is the gateway meat for vegetarians, then swordfish is the gateway fish for…well…people who don’t like fish (is there a word for that?)
Yep, swordfish is the ‘faux-meat’ of the sea and its dense texture makes it a good candidate for whacking in the pan, giving it a flash fry and then smearing it with a delicious crust.
freshly seared!
This is a fish that will stand up to anything, the Chuck Norris of seafood if you will.
Seared Swordfish Steaks with Lemon Cashew Crust (serves 2)
- 2 swordfish steaks
- 1/4 cup raw cashews
- 1 tbsp ground flax seeds
- 1 tsp lemon zest
- 1 tsp basil leaves (dried or fresh)
- 1/4 cup coconut oil, plus 1.5 tbsps
- Whizz together the nuts, lemon zest, flax seeds, basil and a tsp of coconut oil in a blender until it forms a paste. Set aside.
- Brush the steaks with a tbsp of oil and season well. Heat the 1/4 cup of oil in a large frying pan over a high heat until it begins to smoke. Add the steaks (carefully! It’ll sizzle!) and sear for a minute on each side.
- Transfer steaks to a baking tray and top with crust. Bake at 375 for 12-15 minutes. Serve immediately.
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Reblogged this on The ObamaCrat.Com™ and commented:
Thank you for this post, Ms. Cat. Fish Friday is here!!!
Fishy friday indeed! Have a good weekend J
Hey Ms. Cat, how are you doing….I’ve been away from the computer all day. I am enjoying a fun Friday.
I love swordfish, especially fresh swordfish. I like the flavor profile of the crust. Very nice.
Thanks Richard…you’re the king of cooking fish so v glad you approve
LOVE this recipe, from the coconut oil to the nut and flax crust. Also learned a new technique for cooking fish – thanks!
thank you! It was a first for me too, but is def going in the recipe book
Bahaha. Chuck Norris.
Shhhh…he might hear you!
Happy Lent! Don’t know if that’s a proper greeting for lent or not… We’re including this recipe in the free weekly meal plan at PrimalPal… We’re including a fish recipe on Wed and one on Friday… Yours is the Friday recipe. Hope all is well… Cheers!
Oooh, thanks Chris that’s awesome