Swordfish with Almond Crust
Elevate your dinner menu with this irresistible Swordfish with Almond Crust, a standout dish that’s as elegant as it is easy to make. Featuring tender, flaky swordfish steaks enrobed in a crunchy crust made from almond flour, sliced almonds, Parmesan cheese, and panko breadcrumbs, this recipe strikes the perfect balance between rich nuttiness and savory brightness. A hint of garlic and fresh parsley bring extra layers of flavor, while a finishing touch of fresh lemon wedges adds a refreshing citrus kick. Quick and simple, this recipe takes just 30 minutes from start to finish, making it an ideal choice for a weeknight dinner that feels like a gourmet indulgence. Serve it alongside a crisp green salad or roasted vegetables for a dish that’s sure to impress. Perfect for fans of low-carb, Mediterranean-inspired cuisine, this almond-crusted swordfish recipe is destined to become a favorite staple in your dinner repertoire.
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Recipe Information
Ingredients
- 4 pieces Swordfish steaks
- 0.5 cups Almond flour
- 0.25 cups Sliced almonds
- 0.25 cups Breadcrumbs (panko preferred)
- 0.25 cups Parmesan cheese, finely grated
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Olive oil
- 4 pieces Lemon wedges (for serving)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a shallow bowl, combine almond flour, sliced almonds, breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and black pepper. Mix until well combined.
Crack the eggs into a separate shallow bowl and beat them lightly.
Pat the swordfish steaks dry with paper towels and season both sides lightly with salt and pepper.
Dip each swordfish steak into the beaten eggs, ensuring it is fully coated, then press it into the almond crust mixture, coating both sides generously. Press firmly to help the crust adhere.
Heat a large skillet over medium heat and add olive oil. Once hot, sear the crusted swordfish steaks for 2-3 minutes on each side until golden brown. This step helps build a crispy crust.
Transfer the seared swordfish steaks to the prepared baking sheet and place them in the preheated oven.
Bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to overcook, as swordfish can become dry.
Remove the swordfish from the oven and allow it to rest for a few minutes before serving.
Serve hot with fresh lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
2867 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.8 g | 211% | |
| Saturated Fat | 36.3 g | 182% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 4416 mg | 192% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 7.1 g | ||
| Protein | 284.6 g | 569% | |
| Vitamin D | 192.5 mcg | 963% | |
| Calcium | 1029 mg | 79% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 5037 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
