Herb-Marinated Swordfish
Swordfish With Couscous Salad
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1can anchovy fillets
- 2tablespoons olive paste
- 2cloves garlic, minced
- 1cup basil leaves
- Coarse salt and freshly ground pepper to taste
- 1tablespoon extra-virgin olive oil (basil-flavored if available)
- 41-inch swordfish steaks, about 6 ounces each (marlin or shark may be substituted)
- 1½cups couscous
- 3cups boiling water
- 4sun-dried tomatoes packed in oil, chopped
- 4scallions, chopped
- 4lemon quarters
- Basil sprigs
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Preheat grill. Grill the steaks for three to four minutes on each side, or until they are cooked to your liking.
- Step 4
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.
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Private Notes
Cooking Notes
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.
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