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.