Grilled Swordfish On Herbed Couscous with Vegetables

Recipe Ingredients

		Vegetable Minestrone
1 tablespoon	15ml	Olive oil
1		Garlic - pressed or
		Minced
2 cups	292g / 10oz	Finely diced vegetables
		(such as yellow squash
		Zucchini - onion, red bell
		Pepper)
1 1/2 tablespoons	22ml	Chopped fresh basil leaves
1 teaspoon	5ml	Chopped fresh thyme leaves
1 teaspoon	5ml	Chopped fresh rosemary
		Leaves
1		V-8 juice
1/4 cup	59ml	Fat-free chicken stock
1/4 teaspoon	1.3ml	White pepper
		Herbed Couscous
1 1/2 cups	355ml	Fat-free chicken stock
1/4 teaspoon	1.3ml	Freshly ground black pepper
1		Bay leaf
1 teaspoon	5ml	Chopped fresh thyme leaves
1/2 teaspoon	2.5ml	Chopped fresh rosemary
		Leaves
1 teaspoon	5ml	Olive oil
1 cup	237ml	Couscous
		Swordfish
1 1/2 lbs	681g / 24oz	Fresh swordfish - (4 6-oz
1		)
1 section		Fresh thyme or
		Rosemary - for garnish (opt.)

Recipe Instructions

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 pepper 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 1/2 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.

Source:
Food and Wine Magazine

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