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Spicy Crusted Swordfish With Citrus-Walnut Sauce

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.

  4. 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.