One of the most delectable seafood recipes, Grilled Swordfish on Herbed Couscous with Vegetable Minestrone is a surefire winner for summer cooking or any time of year.
Grilled Swordfish on Herbed Couscous with Vegetable Minestrone

Grilled Swordfish on Herbed Couscous with Vegetable Minestrone
 
Author:
Serves: 4 servings
Ingredients
Vegetable Minestrone:
  • 1 Tablespoon olive oil
  • 1 clove garlic, pressed or minced
  • 2 Cups finely diced vegetables (such as yellow squash, zucchini, onion, red bell pepper)
  • 1 1/2 Tablespoons chopped fresh basil leaves
  • 1 teaspoon chopped fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 11.5 ounces can V-8 juice
  • 1/4 Cup fat-free chicken stock
  • 1/4 teaspoon white pepper
Herbed Couscous:
  • 1 1/2 Cups fat-free chicken stock
  • 1/4 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon olive oil
  • 1 Cup couscous
Swordfish:
  • 1 1/2 pounds fresh swordfish (4 6-ounce pieces)
  • sprigs of fresh thyme or rosemary, for garnish (optional)
Instructions
  1. To make the vegetable minestrone, heat the oil in a large saucepan over medium heat. Add the garlic and cook just until it starts to sizzle; do not brown. Add the herbs, juice, stock and pepper and bring to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.
  2. To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil. Add the couscous, mix well and remove from the heat. Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed. Set aside.
  3. Wash the swordfish and pat it dry. Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired. Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side. Do not overcook or the fish will become tough.
  4. To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish. Spoon the minestrone around each serving, dividing it equally.
  5. Garnish each serving with a sprig of fresh thyme or rosemary, if desired.

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