| 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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