Grilled Swordfish On Herbed Couscous With Vegetables

Serving Size : 4
Ingredients

for prepare Grilled Swordfish On Herbed Couscous With Vegetables

:

Amount	Measure	Ingredient - Preparation Method
VEGETABLE MINESTRONE grilled swordfish on herbed couscous with vegetables
1	tablespoon	olive oil
1	clove	garlic - pressed or
minced grilled swordfish on herbed couscous with vegetables
2	cups	finely diced vegetables
such as yellow squash zucchini onion, red bell pepper grilled swordfish on herbed couscous with vegetables
1 1/2	tablespoons	chopped fresh basil leaves
1	teaspoon	chopped fresh thyme leaves
1	teaspoon	chopped fresh rosemary
leaves grilled swordfish on herbed couscous with vegetables
1	11.5 oz can	v-8 juice
1/4	cup	fat-free chicken stock
1/4	teaspoon	white pepper
HERBED COUSCOUS grilled swordfish on herbed couscous with vegetables
1 1/2	cups	fat-free chicken stock
1/4	teaspoon	freshly ground black pepper
1		bay leaf
1	teaspoon	chopped fresh thyme leaves
1/2	teaspoon	chopped fresh rosemary
leaves grilled swordfish on herbed couscous with vegetables
1	teaspoon	olive oil
1	cup	couscous
SWORDFISH grilled swordfish on herbed couscous with vegetables
1 1/2	pounds	fresh swordfish - (4 6-oz
1	pieces	)
1	sprigs	fresh thyme or

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 pepper 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.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .