How To Make Swordfish with Vegetable Couscous and Tomato Vinaigrette
A filling and flavorful dinner, this pan seared swordfish is topped with vegetable couscous that’s cooked in flavorful broth. Finished with a drizzle of tangy vinaigrette.
In a blender, combine the tomatoes with the vinegar, 1 tablespoon of the oil, ¼ teaspoon of the oregano, ¼ teaspoon pepper, and ½ teaspoon of salt.
Pulse to combine, leaving small chunks of chopped tomato. Don’t puree or the vinaigrette will be too frothy.
In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the scallions and fennel and cook, stirring, for 2 minutes
Stir in the squash, the remaining teaspoon oregano, and ¼ teaspoon pepper. Cover and cook for 4 minutes. Add the broth and bring to a simmer
Stir in 1 teaspoon of the salt and the couscous. Cover.
Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
Meanwhile, in a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat.
Sprinkle the swordfish with the remaining ¼ teaspoon salt and ⅛ teaspoon of pepper
Add the fish to the pan and cook for 3 minutes. Turn and cook for 2 to 3 minutes longer for ¾-inch-thick steaks until golden brown and just done.
Serve the swordfish on the couscous and top each steak with tomato vinaigrette.
- Calories: 646.55kcal
- Fat: 26.78g
- Saturated Fat: 5.47g
- Trans Fat: 0.11g
- Monounsaturated Fat: 14.66g
- Polyunsaturated Fat: 4.18g
- Carbohydrates: 45.21g
- Fiber: 5.90g
- Sugar: 5.25g
- Protein: 55.26g
- Cholesterol: 149.69mg
- Sodium: 1286.61mg
- Calcium: 85.71mg
- Potassium: 1701.25mg
- Iron: 2.80mg
- Vitamin A: 142.79µg
- Vitamin C: 24.54mg
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