Almond Crusted Swordfish Recipe
Golden raisin chutney, roasted romanesco, cauliflower purée, capers, brown butter.
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Cauliflower Purée
In a pot of boiling salted water, add the cauliflower florets and cook until tender, about 10-12 minutes. Drain and transfer to a blender. Blend with a splash of olive oil, salt, and pepper until smooth. Set aside.
- 2
Roast the Romanesco
Preheat the oven to 425°F (220°C). Toss the romanesco florets with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, or until tender and slightly charred.
- 3
Make the Chutney
In a small saucepan, combine golden raisins, lemon juice, honey, and a splash of water. Cook over low heat until the raisins are plump and the mixture thickens slightly, about 5-7 minutes. Set aside.
- 4
Prepare the Swordfish
Preheat a skillet over medium heat. Season swordfish fillets with salt and pepper. Press chopped almonds onto one side of each fillet. Add butter to the skillet and let it brown slightly, then add the swordfish almond-side down. Cook for about 4-5 minutes per side or until cooked through and golden brown.
- 5
Serve
Plate the cauliflower purée as a base, top with roasted romanesco, place the almond-crusted swordfish on top, and drizzle with brown butter. Garnish with capers and serve the golden raisin chutney on the side.
