Swordfish With Couscous Salad

By Moira Hodgson

Total Time
30 minutes
Rating
4(24)
Notes
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Ingredients

Yield:4 servings
  • 1can anchovy fillets
  • 2tablespoons olive paste
  • 2cloves garlic, minced
  • 1cup basil leaves
  • Coarse salt and freshly ground pepper to taste
  • 1tablespoon extra-virgin olive oil (basil-flavored if available)
  • 41-inch swordfish steaks, about 6 ounces each (marlin or shark may be substituted)
  • 1½cups couscous
  • 3cups boiling water
  • 4sun-dried tomatoes packed in oil, chopped
  • 4scallions, chopped
  • 4lemon quarters
  • Basil sprigs
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

540 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 62 grams carbohydrates; 7 grams dietary fiber; 3 grams sugars; 40 grams protein; 1178 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the anchovies, olive paste, garlic, half the basil leaves, salt and pepper with the olive oil. Mash together with a mortar and pestle until you have a paste. (Or use a blender.) Spread the anchovy mixture over the fish on both sides.

  2. Step 2

    Pour the couscous into a bowl, and add the boiling water. Fluff it with a fork and cool. Add the sun-dried tomatoes and scallions, and mix well. Season to taste with salt and pepper.

  3. Step 3

    Preheat grill. Grill the steaks for three to four minutes on each side, or until they are cooked to your liking.

  4. Step 4

    Meanwhile, snip the remaining basil leaves with scissors and stir them into the couscous. Garnish the fish with lemon quarters and basil sprigs. Serve, passing the couscous separately.

Ratings

4 out of 5
24 user ratings
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Es

This was delicious. I used what I had: anchovies, garlic, black olive tapenade, and some home-made pesto to spread over the swordfish before grilling. The couscous was a light and flavorful accompaniment.

Ana

excellent as written.

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