Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
1 \N | Clove garlic, pressed or |
\N \N | Minced |
2 cups | Finely diced vegetables |
\N \N | (such as yellow squash, |
\N \N | Zucchini, onion, red bell |
\N \N | Pepper) |
1½ tablespoon | Chopped fresh basil leaves |
1 teaspoon | Chopped fresh thyme leaves |
1 teaspoon | Chopped fresh rosemary |
\N \N | Leaves |
1 \N | 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 \N | Bay leaf |
1 teaspoon | Chopped fresh thyme leaves |
½ teaspoon | Chopped fresh rosemary |
\N \N | Leaves |
1 teaspoon | Olive oil |
1 cup | Couscous |
1½ pounds | Fresh swordfish (4 6-oz |
\N \N | Pieces) |
\N \N | Sprigs of fresh thyme or |
\N \N | Rosemary, for garnish (opt.) |
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.