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

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

399 calories; calories from fat 28%; fat 12.5g; saturated fat 2.5g; mono fat 5.5g; poly fat 3.3g; protein 36.5g; carbohydrates 36g; fiber 1.9g; cholesterol 64mg; iron 2.6mg; sodium 544mg; calcium 33mg.
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