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Serves : 4
© Kelly Brisson

How to Make It

Step 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.

Step 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.

Step 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.

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