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Swordfish with Vegetable Couscous and Tomato Vinaigrette

Source: Quick from Scratch - One Dish Meals
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Active Time:  20 Minutes
Total Time:  20 Minutes
  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.
RECIPE INGREDIENTS
1/2 pound plum tomatoes (about 4)
1 1/2 teaspoons wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried oregano
Fresh-ground black pepper
1 3/4 teaspoons salt
2 scallions including green tops, chopped
1 fennel bulb, 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)
Swordfish with Vegetable Couscous and Tomato Vinaigrette Recipe at Cooking.com
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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Quick & Easy Couscous
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 639
Fat. Total: 20g
Fiber: 6g
Carbohydrates, Total: 54g
Sodium: 1372mg
% Cal. from Fat: 28%
Cholesterol: 88mg
Protein: 58g
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