Grilled Swordfish On Herbed Couscous with Vegetables

Course : Grilling
Serves: 4
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1 tablespoon olive oil
1 clove garlic -- pressed or minced
2 cups finely diced vegetables
1 medium zucchini -- onion, red bell pepper) (such as yellow squash
1 1/2 tablespoons chopped fresh basil leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
11 1/2 ounces v-8 juice
1/4 cup fat-free chicken stock
1/4 teaspoon white pepper
1 1/2 cups fat-free chicken stock
1/4 teaspoon freshly ground black pepper
1 piece bay leaf
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon chopped fresh rosemary leaves
1 teaspoon olive oil
1 cup couscous
1 1/2 pounds fresh swordfish -- (4 6-oz pieces )
1 sprigs fresh thyme or rosemary -- for garnish (opt.)

Preparation / Directions:

To make the vegetable minestrone, heat the oil in a large saucepan over medium heat. Add the garlic and cook just until it starts to sizzle; do not brown. Add the herbs, juice, stock and pepper and bring to a boil. Reduce heat to low and simmer for 3 minutes. Set aside. To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil. Add the couscous, mix well and remove from the heat. Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed. Set aside. Wash the swordfish and pat it dry. Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired. Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side. Do not overcook or the fish will become tough. To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish. Spoon the minestrone around each serving, dividing it equally. Garnish each serving with a sprig of fresh thyme or rosemary, if desired.

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