Recipes

Swordfish with Vegetable Couscous and Tomato Vinaigrette

Name: Swordfish with Vegetable Couscous and Tomato Vinaigrette
Ingredients: 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)

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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.

By Food & Wine Editors

Updated on June 17, 2016

Swordfish with Vegetable Couscous and Tomato Vinaigrette — Photo: © Kelly Brisson

Yield:

4

Ingredients

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)

Directions

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.
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.
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.