Nut-Crusted Swordfish
Nut-Crusted Swordfish
You can use almost any kind of nuts here: almonds, walnuts, pecans, or macadamia
nuts. [SERVES 4]
4 (6-ounce) skinless, boneless swordfish pieces
Olive oil
Salt and pepper
1/2 cup chopped nuts, with their skins
1/2 teaspoon dried thyme
51/3 tablespoons butter, melted (1/3 cup)
Preheat the oven to 450°F
Rub the fish all over with olive oil and sprinkle with salt and pepper. Set
aside for 5 minutes to season.
Mix the nuts with the thyme and put on a plate. Put the melted butter on another
plate. Dip the fish in the butter and then in the nut mixture, patting to be
sure it sticks.
Put the crusted fish on a baking sheet and roast for about 6 minutes or until
done.
[from the low-carb cookbook.]
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