Free Recipe Rosemary Swordfish on Vegetable Couscous
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Rosemary Swordfish on Vegetable Couscous Recipe
1 tb Olive oil
1 tb Fresh rosemary; minced
1 Clove garlic; crushed
36 oz Swordfish steaks
1/2 c Carrots; diced
1/2 c Zucchini; diced
3 tb Kalamata olives; pitted and
-chopped
2 tb Fresh lemon juice
3/4 ts Ground cumin
1/4 ts Ground cinnamon
1/8 ts Salt; optional
1/8 ts Pepper
2 c Chicken broth
1 c Couscous; uncooked
1/8 ts Salt; optional
1/8 ts Pepper
Cooking spray
Rosemary Swordfish on Vegetable Couscous Preparation
Combine olive oil, rosemary and garlic and stir well. Rub into swordfish steaks and set aside. Combine carrot and next 8 ingredients (carrots through chicken stock), in a medium saucepan. Bring to a boil, reduce heat and simemer, uncovered, five minutes or until vegetables are tender. Stir in couscous,. Remove from heat; cover and let stand five minutes. Fluff with a fork. Sprinkle both sides of swordfish steaks with salt and pepper. Place a large nonstick skillet coated with cooking spray over medium high heat until hot. Add swordfish and cook four minutes on each side or until done. Serve over couscous mixture. NOTES : The swordfish steaks are super when barbecued. Recipe by: Cooking Light, July 1997 Posted to Digest eat-lf.v097.n196 by Cornellier, Ann <Cornellier.Ann@tbs-sct.gc.ca> on Aug 4, 1997
Cooking Temperature:
Recipe Serves: 6
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