Swordfish With Couscous Salad

Name: Swordfish With Couscous Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 1 can anchovy fillets; 2 tablespoons olive paste; 2 cloves garlic, minced; 1 cup basil leaves; Coarse salt and freshly ground pepper to taste; 1 tablespoon extra-virgin olive oil (basil-flavored if available); 4 1-inch swordfish steaks, about 6 ounces each (marlin or shark may be substituted); 1 1/2 cups couscous; 3 cups boiling water; 4 sun-dried tomatoes packed in oil, chopped; 4 scallions, chopped; 4 lemon quarters; Basil sprigs

By Moira Hodgson

Total Time: 30 minutes
Rating: 4(24)
Comments: Read comments

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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

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Preparation

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.
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.
Step 3
Preheat grill. Grill the steaks for three to four minutes on each side, or until they are cooked to your liking.
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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Comments

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Es6 years ago

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.

Ana7 years ago

excellent as written.

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