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Grilled Swordfish On Herbed Couscous W/Vegeta



Yield: 4 Servings
1 vegetable minestrone
1 T olive oil
1 clove garlic,pressed or
1 minced
2 c finely vegetables,Diced
1 (such as yellow squash
1 zucchini,onion, red bell
1 pepper)
1 1/2 T fresh basil leaves,Chopped
1 t fresh thyme leaves,Chopped
1 t fresh rosemary,Chopped
1 leaves
1 11.5 oz can v-8 juice
1/4 c fat-free chicken stock
1/4 t white pepper
1 herbed couscous
1 1/2 c fat-free chicken stock
1/4 t black pepper,Freshly Ground
1 bay leaf
1 t fresh thyme leaves,Chopped
1/2 t fresh rosemary,Chopped
1 leaves
1 t olive oil
1 c couscous
1 swordfish
1 1/2 lb fresh swordfish (4 6-oz
1 pieces)
1 sprigs of fresh thyme or
1 rosemary,for garnish (opt.)


To make the vegetable minestrone, heat the oil in a large saucepan over medium heat. Add the garlic and cook just until it starts to sizzle; do not brown. Add the herbs, juice, stock and peper and bring to a boil. Reduce heat to low and simmer for 3 minutes. Set aside.
To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil. Add the couscous, mix well and remove from the heat. Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed. Set aside.
Wash the swordfish and pat it dry. Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired. Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side. Do not overcook or the fish will become tough.
To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish. Spoon the minestrone around each serving, dividing it equally. Garnish each serving with a sprig of fresh thyme or rosemary, if desired.