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CATEGORY CUISINE TAG YIELD
Seafood, Grains Seafood 4 servings

INGREDIENTS

2 tb Bread Crumbs; Seasoned
1/2 ts Ground Cinnamon
1/2 ts Ground Ginger
1/2 ts Pepper
1/4 ts Salt
1/4 ts Ground Cumin
3 ts Extra-Virgin Olive Oil
4 Swordfish Steaks; 1 Inch Thick
1 c Water
2/3 c Uncooked Couscous
1/2 ts Grated Lemon Rind
1 tb Fresh Lemon Juice
1/4 ts Salt
1 tb Chopped Fresh Mint
1/2 c Currants
1 ts Grated Orange Rind
1/2 c Fresh Orange Juice
2 tb Walnuts; Coarsely Chopped
1 tb Honey
Cherry Tomatoes; Optional

INSTRUCTIONS

Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice
mixture over both sides of swordfish. Cover and chill 30 minutes. Bring
water to a boil in a medium saucepan; gradually stir in couscous. Remove
from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon
rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside; and keep warm.
Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and
honey in a small saucepan. Bring to a simmer. Set aside; keep warm. Heat 1
teaspoon oil in a large nonstick skillet over medium high heat. Add
swordfish, and sauté 5 minutes on each side or until fish flakes easily
when tested with a fork. Serve with couscous, and drizzle with sauce.
Garnish with cherry tomatoes, if desired.
Recipe by: Cooking Light
Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Aug
16, 1999, converted by MM_Buster v2.0l.

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