Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1997

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

294 calories; calories from fat 28%; fat 12g; saturated fat 2.8g; mono fat 5.5g; poly fat 2.3g; protein 46.7g; carbohydrates 20.4g; fiber 1.5g; cholesterol 85mg; iron 2.8mg; sodium 338mg; calcium 28mg.
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