| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | T | Bread Crumbs, Seasoned |
| 1/2 | t | Ground Cinnamon |
| 1/2 | t | Ground Ginger |
| 1/2 | t | Pepper |
| 1/4 | t | Salt |
| 1/4 | t | Ground Cumin |
| 3 | t | Extra-Virgin Olive Oil |
| 4 | Swordfish Steaks, 1 Inch | |
| Thick | ||
| 1 | c | Water |
| 2/3 | c | Uncooked Couscous |
| 1/2 | t | Grated Lemon Rind |
| 1 | T | Fresh Lemon Juice |
| 1/4 | t | Salt |
| 1 | T | Chopped Fresh Mint |
| 1/2 | c | Currants |
| 1 | t | Grated Orange Rind |
| 1/2 | c | Fresh Orange Juice |
| 2 | T | Walnuts, Coarsely Chopped |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 29
Total Fat: 3.5g
Cholesterol: 0mg
Sodium: 342mg
Potassium: 799.4mg
Carbohydrates: 41.6g
Fiber: 4.8g
Sugar: 19.6g
Protein: 5g