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Rosemary Swordfish on Vegetable Couscous

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


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.


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