Swordfish with Vegetable Couscous and Tomato Vinaigrette Recipe

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.