Swordfish with Vegetable Couscous and Tomato Vinaig

Name: Swordfish with Vegetable Couscous and Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound plum tomatoes (about 4); 1 1/2 teaspoons wine vinegar; 3 tablespoons olive oil; 1/2 teaspoon dried oregano; Fresh-ground black pepper; 1 3/4 teaspoons salt; 2 scallions including green tops, chopped; 1 fennel bulb, cut into 1/4-inch dice; 1 summer squash, cut into 1/4-inch dice; 2 1/2 cups canned low-sodium chicken broth or homemade stock; 1 1/3 cups couscous; 4 swordfish steaks (about 2 pounds in all)

Servings: persons

1/2 pound plum tomatoes (about 4)
1 1/2 teaspoons wine vinegar
3 tablespoons olive oil
1/2 teaspoon dried oregano
Fresh-ground black pepper
1 3/4 teaspoons salt
2 scallions including green tops, chopped
1 fennel bulb, cut into 1/4-inch dice
1 summer squash, cut into 1/4-inch dice
2 1/2 cups canned low-sodium chicken broth or homemade stock
1 1/3 cups couscous
4 swordfish steaks (about 2 pounds in all)

1
In a blender, combine the tomatoes with the vinegar, 1 tablespoon of the oil, 1/4 teaspoon of the oregano, 1/4 teaspoon pepper, and 1/2 teaspoon salt.
2
Pulse to combine, leaving small chunks of chopped tomato.
3
Don't puree or the vinaigrette will be too frothy.
4
In a large saucepan, heat 1 tablespoon of the oil over moderate heat.
5
Add the scallions and fennel and cook, stirring, for 2 minutes.
6
Stir in the squash, the remaining 1/4 teaspoon oregano, and 1/4 teaspoon pepper.
7
Cover and cook for 4 minutes.
8
Add the broth and bring to a simmer.
9
Stir in 1 teaspoon of the salt and the couscous.
10
Cover.
11
Remove the pot from the heat and let the couscous stand for 5 minutes.
12
Fluff with a fork.
13
Meanwhile, in a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat.
14
Sprinkle the swordfish with the remaining 1/4 teaspoon salt and 1/8 teaspoon of pepper.
15
Add the fish to the pan and cook for 3 minutes.
16
Turn and cook until golden brown and just done, 2 to 3 minutes longer for 3/4-inch-thick steaks.
17
Serve the swordfish on the couscous and top each steak with tomato vinaigrette.

630

kcal

Calories

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 12 ingredients. The key ingredients include: 1/2 pound plum tomatoes (about 4), 1 1/2 teaspoons wine vinegar, 3 tablespoons olive oil, 1/2 teaspoon dried oregano, and more.

Yes, Swordfish with Vegetable Couscous and Tomato Vinaigrette 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.

That's it — enjoy your meal!

Swordfish with Vegetable Couscous and Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions