Swordfish With Couscous Salad Recipe

Name: Swordfish With Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can anchovy fillets; 2 tablespoons olive paste; 2 cloves garlic, minced; 1 cup basil leaves; Coarse salt and freshly ground pepper to taste; 1 tablespoon extra-virgin olive oil (basil-flavored if available); 4 1-inch swordfish steaks, about 6 ounces each (marlin or shark may be substituted); 1 1/2 cups couscous; 3 cups boiling water; 4 sun-dried tomatoes packed in oil, chopped; 4 scallions, chopped; 4 lemon quarters; Basil sprigs

Servings: persons

1 can anchovy fillets
2 tablespoons olive paste
2 cloves garlic, minced
1 cup basil leaves
Coarse salt and freshly ground pepper to taste
1 tablespoon extra-virgin olive oil (basil-flavored if available)
4 1-inch swordfish steaks, about 6 ounces each (marlin or shark may be substituted)
1 1/2 cups couscous
3 cups boiling water
4 sun-dried tomatoes packed in oil, chopped
4 scallions, chopped
4 lemon quarters
Basil sprigs

1
Combine the anchovies, olive paste, garlic, half the basil leaves, salt and pepper with the olive oil.
2
Mash together with a mortar and pestle until you have a paste.
3
(Or use a blender.)
4
Spread the anchovy mixture over the fish on both sides.
5
Pour the couscous into a bowl, and add the boiling water.
6
Fluff it with a fork and cool.
7
Add the sun-dried tomatoes and scallions, and mix well.
8
Season to taste with salt and pepper.
9
Preheat grill.
10
Grill the steaks for three to four minutes on each side, or until they are cooked to your liking.
11
Meanwhile, snip the remaining basil leaves with scissors and stir them into the couscous.
12
Garnish the fish with lemon quarters and basil sprigs.
13
Serve, passing the couscous separately.

1958

kcal

Calories

202

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 can anchovy fillets, 2 tablespoons olive paste, 2 cloves garlic, minced, 1 cup basil leaves, and more.

Yes, Swordfish With Couscous Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Swordfish With Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions