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Swordfish with Walnut Paste
Seared swordfish is served with a nutty walnut, garlic and bread paste loosened with milk, next to roasted squash and tomatoes. The spare paste is good on bruschetta or as a dip.
- YieldServes 4
- Hands-on35 min
- Total50 min
- Difficulty
Ingredients
For the vegetables
- 450 gyellow squash, chopped
- 450 gtomatoes, quartered and seeded
- 1 tspolive oil
- 1 tspgarlic, minced
- ½lemon, juiced
- 2 pinchesdried Italian herbs
- to tastesalt and pepper
For the walnut paste
- 1 slicegluten-free bread
- 60 mlcow's milk
- 60 gwalnuts
- 2 tspgarlic, minced
- 1½ tbspolive oil
- 1 pinchground nutmeg
- to tastesalt and pepper
For the fish
- 2 tspcanola oil
- 4swordfish steaks, 140 g each
- ½lemon, juiced
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