Fish Soup
Moira Hodgson
172 ratings with an average rating of 4 out of 5 stars
172
1 hour
Advertisement
Combine the anchovies, olive paste, garlic, half the basil leaves, salt and pepper with the olive oil. Mash together with a mortar and pestle until you have a paste. (Or use a blender.) Spread the anchovy mixture over the fish on both sides.
Pour the couscous into a bowl, and add the boiling water. Fluff it with a fork and cool. Add the sun-dried tomatoes and scallions, and mix well. Season to taste with salt and pepper.
Preheat grill. Grill the steaks for three to four minutes on each side, or until they are cooked to your liking.
Meanwhile, snip the remaining basil leaves with scissors and stir them into the couscous. Garnish the fish with lemon quarters and basil sprigs. Serve, passing the couscous separately.
This was delicious. I used what I had: anchovies, garlic, black olive tapenade, and some home-made pesto to spread over the swordfish before grilling. The couscous was a light and flavorful accompaniment.
excellent as written.
Advertisement