Name: Grilled Swordfish on Herbed Couscous W/vegetable Minestrone
Ingredients: 1 tb Olive oil; 1 Clove garlic -- pressed or; Minced; 2 c Finely diced vegetables; (such as yellow squash; Zucchini, onion -- red bell; Pepper); 1 1/2 tb Chopped fresh basil leaves; 1 ts Chopped fresh thyme leaves; 1 ts Chopped fresh rosemary; Leaves; 1 11.5 oz can V-8 juice; 1/4 c Fat-free chicken stock; 1/4 ts White pepper; 1 1/2 c Fat-free chicken stock; 1/4 ts Freshly ground black pepper; 1 Bay leaf; 1 ts Chopped fresh thyme leaves; 1/2 ts Chopped fresh rosemary; Leaves; 1 ts Olive oil; 1 c Couscous; 1 1/2 lb Fresh swordfish (4 6-oz; Pieces); Sprigs of fresh thyme or; Rosemary -- for garnish (opt

The cross exposes man’s desperate state, his utter bankruptcy that made such suffering necessary. Accordingly, it reveals the folly of all human pride. It teaches man to say: “I never knew myself as a sinner, nor recognized Christ as my Savior until upon the cross I saw, My God, who died to meet the law that I had broken; then I saw, My sin, and then my Savior.” No one is ever able to see on that cross “the wonder of God’s glorious love” until he also sees “his own unworthiness,” and “pours contempt on all his pride.”

William Hendriksen

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Meats		Seafood, Main dish	4	Servings

INGREDIENTS

1	tb	Olive oil
1		Clove garlic — pressed or
		Minced
2	c	Finely diced vegetables
		(such as yellow squash
		Zucchini, onion — red bell
		Pepper)
1 1/2	tb	Chopped fresh basil leaves
1	ts	Chopped fresh thyme leaves
1	ts	Chopped fresh rosemary
		Leaves
1		11.5 oz can V-8 juice
1/4	c	Fat-free chicken stock
1/4	ts	White pepper
1 1/2	c	Fat-free chicken stock
1/4	ts	Freshly ground black pepper
1		Bay leaf
1	ts	Chopped fresh thyme leaves
1/2	ts	Chopped fresh rosemary
		Leaves
1	ts	Olive oil
1	c	Couscous
1 1/2	lb	Fresh swordfish (4 6-oz
		Pieces)
		Sprigs of fresh thyme or
		Rosemary — for garnish (opt

INSTRUCTIONS

           VEGETABLE MINESTRONE:
           HERBED COUSCOUS:
           SWORDFISH:
To make the vegetable minestrone, heat the oil in a large saucepan over
medium heat.  Add the garlic and cook just until it starts to sizzle; do
not brown.  Add the herbs, juice, stock and peper and bring to a boil.
Reduce heat to low and simmer for 3 minutes.  Set aside.
To make the couscous, combine the stock, pepper, herbs and oil in a small
saucepan and bring to a boil.  Add the couscous, mix well and remove from
the heat.  Cover tightly and allow to stand for at least 5 minutes, or
until all of the liquid has been absorbed.  Set aside.
Wash the swordfish and pat it dry.  Rub the surface with a little olive oil
and sprinkle with salt, freshly ground black pepper and herbs, if desired.
Cook over a charcoal grill or under a broiler just until it turns from
translucent to opaque, about 3 to 4 minutes per side.  Do not overcook or
the fish will become tough.
To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top
with a piece of grilled swordfish.  Spoon the minestrone around each
serving, dividing it equally.  Garnish each serving with a sprig of fresh
thyme or rosemary, if desired.
Recipe By     :
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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