Side Pannel
Rosemary Swordfish on Vegetable Couscous
Rosemary Swordfish on Vegetable Couscous
- Recipe Submitted by ADMIN on 09/26/2007
Category: Beans
Ingredients List
- 1 tb Olive oil
- 1 tb Fresh rosemary; minced
- 1 Clove garlic; crushed
- 36 oz Swordfish steaks
- 1/2 c Carrots; diced
- 1/2 c Zucchini; diced
- 3 tb Kalamata olives; pitted and
- -chopped
- 2 tb Fresh lemon juice
- 3/4 ts Ground cumin
- 1/4 ts Ground cinnamon
- 1/8 ts Salt; optional
- 1/8 ts Pepper
- 2 c Chicken broth
- 1 c Couscous; uncooked
- 1/8 ts Salt; optional
- 1/8 ts Pepper
- Cooking spray
Directions
Combine olive oil, rosemary and garlic and stir well. Rub into swordfish
steaks and set aside.
Combine carrot and next 8 ingredients (carrots through chicken stock), in a
medium saucepan. Bring to a boil, reduce heat and simemer, uncovered, five
minutes or until vegetables are tender. Stir in couscous,. Remove from
heat; cover and let stand five minutes. Fluff with a fork.
Sprinkle both sides of swordfish steaks with salt and pepper. Place a large
nonstick skillet coated with cooking spray over medium high heat until hot.
Add swordfish and cook four minutes on each side or until done. Serve over
couscous mixture.
steaks and set aside.
Combine carrot and next 8 ingredients (carrots through chicken stock), in a
medium saucepan. Bring to a boil, reduce heat and simemer, uncovered, five
minutes or until vegetables are tender. Stir in couscous,. Remove from
heat; cover and let stand five minutes. Fluff with a fork.
Sprinkle both sides of swordfish steaks with salt and pepper. Place a large
nonstick skillet coated with cooking spray over medium high heat until hot.
Add swordfish and cook four minutes on each side or until done. Serve over
couscous mixture.
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