Spicy Crusted Swordfish With Citrus-Walnut Sauce

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4 servings (serving size: 5 ounces swordfish, 1/2 cup couscous, and 1/4 cup sauce)


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2 tablespoons Italian-seasoned breadcrumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 teaspoons extra-virgin olive oil, divided
4 (6-ounce) swordfish steaks (about 1 inch thick)
1 cup water
2/3 cup uncooked couscous
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 tablespoon chopped fresh mint
1/2 cup currants or raisins
1 teaspoon grated orange rind
1/2 cup fresh orange juice
2 tablespoons coarsely chopped toasted walnuts
1 tablespoon honey
Cherry tomatoes (optional)


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.

Created date

September 1997

Nutritional Information

Calories 399
Caloriesfromfat 28 %
Fat 12.5 g
Satfat 2.5 g
Monofat 5.5 g
Polyfat 3.3 g
Protein 36.5 g
Carbohydrate 36 g
Fiber 1.9 g
Cholesterol 64 mg
Iron 2.6 mg
Sodium 544 mg
Calcium 33 mg