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