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1/3 c. sliced almonds
1/8 tsp. paprika
1 tbsp. dry white wine
2 tbsp. butter
1 swordfish steak, 1/2" thick
1 tbsp. chopped parsley

In small microwave safe bowl, combine almonds, butter and paprika. Cook on high 4 to 5 minutes until almonds are golden brown, stirring after 2 minutes, then at 1 minute intervals; set aside. In 8"x8" microwave safe dish, place swordfish; sprinkle with wine. Cook, covered, on high 4 1/2 to 6 1/2 minutes until swordfish turns opaque and flakes easily, rotating dish twice. Divide swordfish steak into 4 or 8 pieces. Remove pieces to warmed dinner plates. Into almond mixture, stir parsley. Spoon over fish.
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