Name: Spicy Crusted Swordfish with Citrus-Walnut Sauce
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

[Paul] says that [wives] must obey. You must obey, not primarily for the benefits that you and your husband will receive, but in order to exhibit the relationship of Jesus Christ to His church. At all costs you must not misrepresent this relationship. You cannot exemplify the love that the church must have for Jesus Christ if that kind of love is not seen in your heart for your husband. And it must be seen in your submissive life as a result.

Jay Adams

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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