Yield
6 servings (serving size: 5 ounces fish and 3/4 cup couscous)

How to Make It

Step 1

Combine first 3 ingredients, and stir well. Rub swordfish steaks with oil mixture, and set aside.

Step 2

Combine carrot and next 8 ingredients (carrot through broth) in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until vegetables are tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Step 3

Sprinkle both sides of swordfish steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish steaks; cook 4 minutes on each side or until done. Serve over couscous mixture.

You May Like

Ratings & Reviews

ktleyed's Review

JMags516
August 25, 2013
Pretty good, I grilled as well, but forgot to add salt and pepper which is key. Tasteless without it. Served with lemon wedges as well and caprese salad.

icancookthat's Review

icancookthat
December 28, 2011
I loved this dish! I grilled the swordfish instead of sauteing it, but primarily stuck to the recipe. Best part, it only took 30 minutes! For additional comments check out my blog post: http://www.icancookthat.org/2011/12/grilled-rosemary-swordfish-with.html

JMags516's Review

hlazarette
July 18, 2010
A great recipe. Very easy to prep and make with delicious results the very first time. If you have someone who is not a fan of olives, substitute small capers instead.

hlazarette's Review

ktleyed
February 19, 2009
Very attractive presentation and delicious taste. I added extra vegetables to the vegetable couscous (yellow squash, kale, and avocado) and it wasn't too much. I will definitely make this again.