Total Calories: 547
Sprinkle the steaks on both sides with the salt.
In a skillet melt the two tablespoons butter. When the foam subsides, add the almonds and stir until they are lightly colored. Spread half the almonds in the bottom of a shallow, fireproof casserole large enough to hold the fish steaks in one layer. Arrange the fish on the almonds, then top with the remaining almonds and dot with the two tablespoons butter cut into bits. Pour in the lemon juice and let it come to a boil. Cover the pan, reduce the heat and simmer gently for 10 to 12 minutes. Serve at once from the casserole or on individual heated plates.
This Espada B'Noua (swordfish with lemon juice and almonds) recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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