Grilled Swordfish on Herbed Couscous with Vegetable Minestrone Recipe

Name: Grilled Swordfish on Herbed Couscous with Vegetable Minestrone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 clove garlic pressed or, minced; 2 cups vegetables finely diced; 1 1/2 tablespoons basil chopped fresh; 1 teaspoon thyme chopped fresh; 1 teaspoon rosemary leaves leaves, chopped fresh; 11.5 ounces vegetable juice cocktail; 1/4 cup chicken broth fat-free; 1/4 teaspoon white pepper; 1 1/2 cups chicken broth; 1/4 teaspoon black pepper freshly ground; 1 each bay leaves; 1 teaspoon thyme chopped fresh; 1/2 teaspoon rosemary leaves chopped fresh; 1 teaspoon olive oil; 1 cup couscous; 1 1/2 pounds swordfish steaks pieces, fresh; 1 x thyme sprigs fresh

Servings: persons

1 tablespoon olive oil
1 clove garlic pressed or, minced
2 cups vegetables finely diced
1 1/2 tablespoons basil chopped fresh
1 teaspoon thyme chopped fresh
1 teaspoon rosemary leaves leaves, chopped fresh
11.5 ounces vegetable juice cocktail
1/4 cup chicken broth fat-free
1/4 teaspoon white pepper
1 1/2 cups chicken broth
1/4 teaspoon black pepper freshly ground
1 each bay leaves
1 teaspoon thyme chopped fresh
1/2 teaspoon rosemary leaves chopped fresh
1 teaspoon olive oil
1 cup couscous
1 1/2 pounds swordfish steaks pieces, fresh
1 x thyme sprigs fresh

1
To make the vegetable minestrone, heat the oil in a large saucepan over medium heat.
2
Add the garlic and cook just until it starts to sizzle; do not brown.
3
Add the herbs, juice, stock and peper and bring to a boil.
4
Reduce heat to low and simmer for 3 minutes.
5
Set aside.
6
To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil.
7
Add the couscous, mix well and remove from the heat.
8
Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed.
9
Set aside.
10
Wash the swordfish and pat it dry.
11
Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired.
12
Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side.
13
Do not overcook or the fish will become tough.
14
To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish.
15
Spoon the minestrone around each serving, dividing it equally.
16
Garnish each serving with a sprig of fresh thyme or rosemary, if desired.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 clove garlic pressed or, minced, 2 cups vegetables finely diced, 1 1/2 tablespoons basil chopped fresh, and more.

Yes, Grilled Swordfish on Herbed Couscous with Vegetable Minestrone falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Swordfish on Herbed Couscous with Vegetable Minestrone

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