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Swordfish Romesco Recipe

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This recipe for Swordfish Romesco, by , is from Cooking in Cottontown, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paul Bouknight
Added: Thursday, August 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 T slivered almonds
2 cloves fresh garlic
4 - 5 fresh basil leaves
4 t extra virgin olive oil, divided
1 large tomato coarsely chopped
1/2 c roasted red peppers
12 oz swordfish steaks, thawed
salt and pepper

Directions:
Directions:
Place almonds, garlic, basil, and 2 t oil in food processor; process until finely chopped. Add tomatoes and red peppers. Process until smooth; scrape sides down as needed. Preheat large saute' pan on medium high. Season fish with salt and pepper. Add remaining 2 t oil to pan; swirl to coat. Cook fish 3 minutes (do not turn). Reduce to medium; turn fish. Add sauce; cook 2 - 4 minutes or until flesh is opaque and separates easily with a fork. Serve with yellow rice.

 

 

 

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