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.