Brad's swordfish Amandine, tasty & delicious

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Dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. The term is often spelled almondine in American cookbooks. French from amande (see almond) + -ine, -ine.

Use swordfish steaks, 1/2 lb each.
Provide lemon pepper.
You need to prepare white wine your preferred. I used sauvignon blanc.
You need to prepare juice of 2 med to lg lemons.
You need slivered blanched almonds.
You need to prepare minced roasted garlic.
Provide butter.

Short Tips:

Salt is that the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add at least a pinch or 2 when you begin cooking and once more at the very end. Your palate will be the final guide here, so taste often.

In a deep pan, put everything but the fish, butter, and lemon pepper. Bring to a simmer..
Simmer until most of the liquid is reduced.
Meanwhile put butter in a frying pan over med. Sear swordfish steaks for two minutes each side. Sprinkle with lemon pepper to taste..
Serve steaks with the almond reduction on top.

From the basements and living rooms of Ypsilanti, MI Swordfish were formed and their penchant for connecting to their fans comes. Home > Taxidermy Forms > Fish Forms and Products > Fish Reproductions > Matt Thompson Reproducitons >. Swordfish is big on explosions, but critics dislike how it skimps on plot and logic. Also, the sight of a Swordfish is made with demonstrable skill and enthusiasm, and it's so improbable in its particulars. A swordfish is a type of food that is obtained by cooking a raw swordfish on a fire, stove or a range.

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