Grilled Swordfish on Herbed Couscous with Vegetable Minestrone
Yield
4 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vegetable minestrone | |||
| 1 | tablespoon |
olive oil
|
|
| 1 | clove |
garlic
pressed or, minced |
|
| 2 | cups |
vegetables
finely diced |
|
| 1 ½ | tablespoons |
basil
chopped fresh |
|
| 1 | teaspoon |
thyme
chopped fresh |
*
|
| 1 | teaspoon |
rosemary leaves
leaves, chopped fresh |
|
| 11.5 | ounces |
vegetable juice cocktail
|
|
| ¼ | cup |
chicken broth
fat-free |
|
| ¼ | teaspoon |
white pepper
|
|
| Herbed couscous | |||
| 1 ½ | cups |
chicken broth
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
thyme
chopped fresh |
*
|
| ½ | teaspoon |
rosemary leaves
chopped fresh |
|
| 1 | teaspoon |
olive oil
|
|
| 1 | cup |
couscous
|
|
| Swordfish | |||
| 1 ½ | pounds |
swordfish steaks
pieces, fresh |
*
|
| 1 | x |
thyme sprigs
fresh |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Vegetable minestrone | |||
| 15 | ml |
olive oil
|
|
| 1 | clove |
garlic
pressed or, minced |
|
| 473 | ml |
vegetables
finely diced |
|
| 23 | ml |
basil
chopped fresh |
|
| 5 | ml |
thyme
chopped fresh |
*
|
| 5 | ml |
rosemary leaves
leaves, chopped fresh |
|
| 332.4 | ml/g |
vegetable juice cocktail
|
|
| 59 | ml |
chicken broth
fat-free |
|
| 1.3 | ml |
white pepper
|
|
| Herbed couscous | |||
| 355 | ml |
chicken broth
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
thyme
chopped fresh |
*
|
| 2.5 | ml |
rosemary leaves
chopped fresh |
|
| 5 | ml |
olive oil
|
|
| 237 | ml |
couscous
|
|
| Swordfish | |||
| 680.4 | g |
swordfish steaks
pieces, fresh |
*
|
| 1 | x |
thyme sprigs
fresh |
* |
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.
