Swordfish with Vegetable Couscous and Tomato Vinaigrette

A fluffy mound of couscous, studded with diced fennel and summer squash, makes a lovely bed for a succulent seared swordfish steak. Topping it off is a vinaigrette that's chunky with fresh plum tomatoes. If you like, you can grill or broil the swordfish steaks instead of sautéing them.

Slideshow: Grilled Fish
  • Servings: 4

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  • 1/2 pound plum tomatoes (about 4)
  • 1 1/2 teaspoons wine vinegar
  • 3 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • Fresh-ground black pepper
  • 1 3/4 teaspoons salt
  • 2 scallions including green tops, chopped
  • 1 fennel bulb, cut into 1/4-inch dice
  • 1 summer squash, cut into 1/4-inch dice
  • 2 1/2 cups canned low-sodium chicken broth or homemade stock
  • 1 1/3 cups couscous
  • 4 swordfish steaks (about 2 pounds in all)

How to make this recipe

  1. In a blender, combine the tomatoes with the vinegar, 1 tablespoon of the oil, 1/4 teaspoon of the oregano, 1/4 teaspoon pepper, and 1/2 teaspoon salt. Pulse to combine, leaving small chunks of chopped tomato. Don't puree or the vinaigrette will be too frothy.

  2. In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the scallions and fennel and cook, stirring, for 2 minutes. Stir in the squash, the remaining 1/4 teaspoon oregano, and 1/4 teaspoon pepper. Cover and cook for 4 minutes. Add the broth and bring to a simmer. Stir in 1 teaspoon of the salt and the couscous. Cover. Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.

  3. Meanwhile, in a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat. Sprinkle the swordfish with the remaining 1/4 teaspoon salt and 1/8 teaspoon of pepper. Add the fish to the pan and cook for 3 minutes. Turn and cook until golden brown and just done, 2 to 3 minutes longer for 3/4-inch-thick steaks. Serve the swordfish on the couscous and top each steak with tomato vinaigrette.

Suggested Pairing

Red wine with fish? When it's a fatty fish such as swordfish and the wine is Pinot Noir, the combination can&'t be beat. To see just how well it works, try an Oregon Pinot Noir, brimming with fresh red berries and subtle earth tones.

Photo © Kelly Brisson Published April 2013

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