Spicy Crusted Swordfish With Citrus-Walnut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons italian-seasoned breadcrumbs |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
3 teaspoons extra-virgin olive oil, divided |
4 (6-ounce) swordfish steaks (about 1 inch thick) |
1 cup water |
2/3 cup uncooked couscous |
1/2 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1/4 teaspoon salt |
1 tablespoon chopped fresh mint |
1/2 cup currants or raisins |
1 teaspoon grated orange rind |
1/2 cup fresh orange juice |
2 tablespoons coarsely chopped toasted walnuts |
1 tablespoon honey |
cherry tomatoes (optional) |
Directions:
1. Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes.
2. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside, and keep warm.
3. Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and sauté 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.
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