| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Meats |
|
Cornellier, Fish & seaf, Beans, Lentils & g |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
tb |
Fresh rosemary; minced |
| 1 |
|
Clove garlic; crushed |
| 36 |
oz |
Swordfish steaks |
| 1/2 |
c |
Carrots; diced |
| 1/2 |
c |
Zucchini; diced |
| 3 |
tb |
Kalamata olives; pitted and chopped |
| 2 |
tb |
Fresh lemon juice |
| 3/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Salt; optional |
| 1/8 |
ts |
Pepper |
| 2 |
c |
Chicken broth |
| 1 |
c |
Couscous; uncooked |
| 1/8 |
ts |
Salt; optional |
| 1/8 |
ts |
Pepper |
|
|
Cooking spray |
INSTRUCTIONS
Combine olive oil, rosemary and garlic and stir well. Rub into swordfish
steaks and set aside.
Combine carrot and next 8 ingredients (carrots through chicken stock), in a
medium saucepan. Bring to a boil, reduce heat and simemer, uncovered, five
minutes or until vegetables are tender. Stir in couscous,. Remove from
heat; cover and let stand five minutes. Fluff with a fork.
Sprinkle both sides of swordfish steaks with salt and pepper. Place a large
nonstick skillet coated with cooking spray over medium high heat until hot.
Add swordfish and cook four minutes on each side or until done. Serve over
couscous mixture.
NOTES : The swordfish steaks are super when barbecued. Recipe by: Cooking
Light, July 1997 Posted to Digest eat-lf.v097.n196 by "Cornellier, Ann"
<Cornellier.Ann@tbs-sct.gc.ca> on Aug 4, 1997
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