Grilled swordfish on herbed couscous w/vegetable minestro
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.
Makes four servings. Each serving contains approximately 416 calories, 57 mg cholesterol, 11 grams fat, and 423 mg sodium.
This recipe is the creation of Bill Bracken, executive chef of the famous Belvedere Restaurant in the Peninsula Beverly Hills Hotel. It is his favourite item on their summer menu.