Spicy Crusted Swordfish With Citrus-Walnut Sauce

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

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Nutritional Information

Amount per serving
  • Calories: 399
  • Calories from fat: 28%
  • Fat: 12.5g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 3.3g
  • Protein: 36.5g
  • Carbohydrate: 36g
  • Fiber: 1.9g
  • Cholesterol: 64mg
  • Iron: 2.6mg
  • Sodium: 544mg
  • Calcium: 33mg

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)

Preparation

  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.
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