Grilled Swordfish on Herbed Couscous with Vegetable Minestrone
Submitted by Agent Mummy
Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.
YIELD
4 servingsPREP
30 minCOOK
10 minREADY
40 minThis is a plated swordfish dinner with three parts, each fast and simple on its own but impressive together. A thick swordfish steak gets the grill treatment for that smoky char and firm meaty bite, then rides on a bed of herb-infused couscous with a light vegetable minestrone pooled around the edges.
The minestrone here is more sauce than soup. Diced vegetables simmer briefly in vegetable juice cocktail and chicken stock with basil, thyme, and rosemary, staying bright and chunky rather than cooking down to paste.
The couscous gets its own aromatic treatment: broth, bay leaf, thyme, and rosemary infuse the grains while they plump. Cook the swordfish just until the flesh turns from translucent to opaque. Overcooked swordfish gets chalky fast, which is the one mistake that can derail the whole plate. Garnish with a sprig of fresh thyme or rosemary for green lift.
Chef Tips
- Pat the swordfish bone-dry before oiling. Surface water prevents the char that defines grilled swordfish.
- Brush the grill grates clean and oil them lightly before the fish goes on. Swordfish loves to stick if the grates are dirty.
- Fluff the couscous with a fork immediately after the rest, not a spoon. A spoon mashes grains; a fork separates them.
- Use fresh herbs if you possibly can. Dried thyme and rosemary work in a pinch, but this dish leans hard on herbal brightness.
- Pull the swordfish one minute before it looks done. Carryover heat finishes the center; waiting until it looks done means chalky fish.
Variations
- Swap swordfish for tuna, halibut, or salmon depending on the market and your budget.
- Stir roasted cherry tomatoes or canned white beans into the minestrone for a heartier version.
- Use quinoa or pearl couscous in place of regular couscous for a chewier grain bed.
Ingredients
Directions
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 peper and bring to a boil.
Reduce heat to low and simmer for 3 minutes.
Set aside.
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.
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.
To serve, place a rounded ½ 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.
Garnish each serving with a sprig of fresh thyme or rosemary, if desired.
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