I apologize for the lack of posts! Like many, I’ve spent the past week doing a whole lot of eating, but not necessarily cooking. My parents gave me a nifty panini pan for the stove which also doubles as a grill pan. I wanted to test it out, so I decided to try Cooking Light’s Rosemary Swordfish on Vegetable Couscous.
Ingredients (this makes one serving so multiply as needed):
1 teaspoon olive oil
1 teaspoon minced fresh rosemary
1 garlic clove, crushed
1 (5-ounce) swordfish steak
1/2 carrot, diced
1/2 zucchini, diced
3 kalamata olives, pitted and roughly chopped
the juice of one lemon
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Salt and pepper, to taste
1/2 cup low sodium chicken broth
1/4 uncooked couscous
Salt and pepper, to taste
1 teaspoon minced fresh rosemary
1 garlic clove, crushed
1 (5-ounce) swordfish steak
1/2 carrot, diced
1/2 zucchini, diced
3 kalamata olives, pitted and roughly chopped
the juice of one lemon
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
Salt and pepper, to taste
1/2 cup low sodium chicken broth
1/4 uncooked couscous
Salt and pepper, to taste
Add the olive oil, rosemary, and garlic clove to a bowl and stir to combine.
Rub the swordfish steak with the oil mixture. I turned the steak over in the mixture and let it sit in the olive oil while I prepared the rest of the meal.
Prepare your carrot, zucchini, and olives. Add those to a medium sized saute pan along with the lemon juice, cumin and cinnamon. Season with salt and pepper and add the chicken broth. Bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes.
Stir in couscous.
Remove from heat, cover, and let stand for 5 minutes. The couscous will absorb all of the broth. After 5 minutes, stir with a fork to fluff.
Heat your grill pan over medium-high heat. Sprinkle the swordfish with salt and pepper. When the pan is hot (it should sizzle when you add the swordfish), add the swordfish steak and cook for four minutes.
Flip the steak using tongs and cook for another four minutes.
Add the couscous to a plate and top with the swordfish.
So I am super jazzed about the grill marks on the swordfish. How great does that look?!
I love the colors in the couscous also. I am not the biggest olive fan, so if you’re like me, I actually suggest either cutting down or completely eliminating the olives. I found the flavor to really overwhelm the rest of the dish.
The couscous was wonderfully flavored. I never thought to use cumin and cinnamon together!
The swordfish was fantastic. It was almost buttery, but with a more firm texture than most fish, closer to a meat.
This beautiful meal took me less than 30 minutes by the way. What a simple and healthy weeknight dinner!
This looks so good. That’s a nice gift you parents gave you. 🙂
Beautiful and healthy. Can’t beat that!
Oh my goodness, this looks incredible. I love swordfish. It sounds so delicious with rosemary!
Mmm, swordfish hold sup so well to rosemary, it makes me swoon. Now I have major cravings!! 🙂 The couscous sounds like a yummy side dish, too.
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