Grilled swordfish on herbed couscous w/vegeta

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 Clove garlic, pressed or
Minced
2 cups Finely diced vegetables
(such as yellow squash,
Zucchini, onion, red bell
Pepper)
1½ tablespoon Chopped fresh basil leaves
1 teaspoon Chopped fresh thyme leaves
1 teaspoon Chopped fresh rosemary
Leaves
1 11.5 oz can V-8 juice
¼ cup Fat-free chicken stock
¼ teaspoon White pepper
1½ cup Fat-free chicken stock
¼ teaspoon Freshly ground black pepper
1 Bay leaf
1 teaspoon Chopped fresh thyme leaves
½ teaspoon Chopped fresh rosemary
Leaves
1 teaspoon Olive oil
1 cup Couscous
1½ pounds Fresh swordfish (4 6-oz
Pieces)
Sprigs of fresh thyme or
Rosemary, for garnish (opt.)

Directions

VEGETABLE MINESTRONE: HERBED COUSCOUS:

SWORDFISH:

To make the vegetable minestrone, heat the oil in a large saucepan over medium heat. Add the garlic and cook just until it starts to sizzle; do not brown. Add the herbs, juice, stock and peper and bring to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.

To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil. Add the couscous, mix well and remove from the heat. Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed. Set aside.

Wash the swordfish and pat it dry. Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired. Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side. Do not overcook or the fish will become tough.

To serve, place a rounded ½ cup of couscous on each of 4 plates and top with a piece of grilled swordfish. Spoon the minestrone around each serving, dividing it equally. Garnish each serving with a sprig of fresh thyme or rosemary, if desired.

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