Grilled Swordfish On Herbed Couscous W/vegetable Minestrone Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
VEGETABLE MINESTRONE:,
1 tbsp: Olive oil,
1 Clove: garlic, pressed or
Minced,
2 cup: Finely diced vegetables,
, (such as yellow squash,
Zucchini, onion, red bell
Pepper),
1 1/2 tbsp: Chopped fresh basil leaves,
1 tsp: Chopped fresh thyme leaves,
1 tsp: Chopped fresh rosemary,
Leaves,
1: 11.5 oz can V-8 juice,
1/4 cup: Fat-free chicken stock,
1/4 tsp: White pepper,
HERBED COUSCOUS:,
1 1/2 cup: Fat-free chicken stock,
1/4 tsp: Freshly ground black pepper,
1: Bay leaf,
1 tsp: Chopped fresh thyme leaves,
1/2 tsp: Chopped fresh rosemary,
Leaves,
1 tsp: Olive oil,
1 cup: Couscous,
SWORDFISH:,
1 1/2 lbs: Fresh swordfish, (4 6-oz
Pieces),
Sprigs of fresh thyme or,
Rosemary, for garnish, opt.
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 peper 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.
Source from luhu.jp
medium heat. Add the garlic and cook just until it starts to sizzle; do
not brown. Add the herbs, juice, stock and peper 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.
Source from luhu.jp