Swordfish with Vegetable Couscous and Tomato Vinaigrette

  • Active Time 20m
  • Total Time 20m

Serves 4

A fluffy mound of couscous, studded with diced fennel and summer squash, makes a lovely bed for a succulent seared swordfish steak. Topping it off is a vinaigrette that's chunky with fresh plum tomatoes. If you like, you can grill or broil the swordfish steaks instead of sautéing them.
WINE RECOMMENDATION:
Red wine with fish? When it's a fatty fish such as swordfish and the wine is pinot noir, the combination can't be beat. To see just how well it works, try an Oregon pinot noir, brimming with fresh red berries and subtle earth tones.

ingredients

  • 1/2 pound plum tomatoes (about 4)
  • 1 1/2 teaspoons wine vinegar
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon dried oregano, divided
  • Fresh-ground black pepper
  • 1 3/4 teaspoons salt, divided
  • 2 scallions including green tops, chopped
  • 1 fennel bupound, cut into 1/4-inch dice
  • 1 summer squash, cut into 1/4-inch dice
  • 2 1/2 cups canned low-sodium chicken broth or homemade stock
  • 1 1/3 cups couscous
  • 4 swordfish steaks (about 2 pounds in all)

directions

In a blender, combine the tomatoes with the vinegar, 1 tablespoon of the oil, 1/4 teaspoon of the oregano, 1/4 teaspoon pepper and 1/2 teaspoon salt. Pulse to combine, leaving small chunks of chopped tomato. Don't puree or the vinaigrette will be too frothy.

In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the scallions and fennel and cook, stirring, for 2 minutes. Stir in the squash, the remaining 1/4 teaspoon oregano and 1/4 teaspoon pepper. Cover and cook for 4 minutes. Add the broth and bring to a simmer. Stir in 1 teaspoon of the salt and the couscous. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.

Meanwhile, in a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Sprinkle the swordfish with the remaining 1/4 teaspoon salt and 1/8 teaspoon of pepper. Add the fish to the pan and cook for 3 minutes. Turn and cook until golden brown and just done, 2 to 3 minutes longer for 3/4-inch-thick steaks. Serve the swordfish on the couscous and top each steak with tomato vinaigrette.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1343

nutrition information per serving

639 calories; 20g total fat; 88mg cholesterol; 1372mg sodium; 54g carbohydrates; 6g fiber; 58g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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