Seared Swordfish Steaks with Lemon Cashew Crust

quick and easy

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!

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
  1. 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.
  2. 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.
  3. Transfer steaks to a baking tray and top with crust. Bake at 375 for 12-15 minutes. Serve immediately.

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14 thoughts on “Seared Swordfish Steaks with Lemon Cashew Crust

  1. 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!

  2. Pingback: Pan-fried Scallops with Red Plum & Chili | Things My Belly Likes

  3. Pingback: Blackened Pan Fried Snapper | Things My Belly Likes

  4. Pingback: Lemon & Fennel Stuffed Snapper | Things My Belly Likes

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