How to make
Grind the peanuts, parsley and garlic in a blender. It is not good to grind it into a too fine of a paste, as it is very sticky.
To all of this pour most of the olive oil and squeeze the juice of half a lemon.
The other half is saved for garnishing the swordfish. The peanut paste is seasoned with salt and mixed well.
In a non-stick pan, heat the remaining little fat over high heat. Sprinkle it with salt and when it is hot enough, add the fish fillets.
Cook until they aquires a golden brown color on both sides. They should not be overcooked, so that they do not dry out and so that the meat of this delicious fish remains tender.
In the same pan, in which the fish was baked (as long as there are no burnt leftovers from it), pour the peanut paste in a thin layer.
Bake it lightly, while stirring to ensure even heat treatment.
The pieces of hot pan-roasted swordfish are covered with peanuts and served immediately.
Enjoy your meal!
