Rosemary swordfish on vegetable couscous
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Fresh rosemary; minced |
| 1 | Clove garlic; crushed | |
| 36 | ounces | Swordfish steaks |
| ½ | cup | Carrots; diced |
| ½ | cup | Zucchini; diced |
| 3 | tablespoons | Kalamata olives; pitted and chopped |
| 2 | tablespoons | Fresh lemon juice |
| ¾ | teaspoon | Ground cumin |
| ¼ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Salt; optional |
| ⅛ | teaspoon | Pepper |
| 2 | cups | Chicken broth |
| 1 | cup | Couscous; uncooked |
| ⅛ | teaspoon | Salt; optional |
| ⅛ | teaspoon | Pepper |
| Cooking spray | ||
Directions
Combine olive oil, rosemary and garlic and stir well. Rub into swordfish steaks and set aside.
Combine carrot and next 8 ingredients (carrots through chicken stock), in a medium saucepan. Bring to a boil, reduce heat and simemer, uncovered, five minutes or until vegetables are tender. Stir in couscous,. Remove from heat; cover and let stand five minutes. Fluff with a fork.
Sprinkle both sides of swordfish steaks with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium high heat until hot.
Add swordfish and cook four minutes on each side or until done. Serve over couscous mixture.
NOTES : The swordfish steaks are super when barbecued. Recipe by: Cooking Light, July 1997 Posted to Digest eat-lf.v097.n196 by "Cornellier, Ann" <Cornellier.Ann@...> on Aug 4, 1997