Spicy crusted swordfish with citrus-walnut sauce

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Bread Crumbs; Seasoned
½ teaspoon Ground Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Pepper
¼ teaspoon Salt
¼ teaspoon Ground Cumin
3 teaspoons Extra-Virgin Olive Oil
4 Swordfish Steaks; 1 Inch Thick
1 cup Water
⅔ cup Uncooked Couscous
½ teaspoon Grated Lemon Rind
1 tablespoon Fresh Lemon Juice
¼ teaspoon Salt
1 tablespoon Chopped Fresh Mint
½ cup Currants
1 teaspoon Grated Orange Rind
½ cup Fresh Orange Juice
2 tablespoons Walnuts; Coarsely Chopped
1 tablespoon Honey
Cherry Tomatoes; Optional

Directions

Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, ¼ teaspoon salt, and mint. Set aside; and keep warm.

Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm. Heat 1 teaspoon oil in a large nonstick skillet over medium high heat. Add swordfish, and sauté 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce.

Garnish with cherry tomatoes, if desired.

Recipe by: Cooking Light

Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@...> on Aug 16, 1999, converted by MM_Buster v2.0l.

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