Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips


Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







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.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.