Grilled Swordfish On Herbed Couscous W/Vegeta

Grilled Swordfish On Herbed Couscous W/Vegeta

Yield: 4 Servings

vegetable minestrone

1 T  olive oil

1 clove garlic,pressed or

1 minced

2 c  finely vegetables,Diced

1 (such as yellow squash

1 zucchini,onion, red bell

1 pepper)

1 1/2 T  fresh basil leaves,Chopped

1 t  fresh thyme leaves,Chopped

1 t  fresh rosemary,Chopped

1 leaves

1 11.5 oz can v-8 juice

1/4 c  fat-free chicken stock

1/4 t  white pepper

1 herbed couscous

1 1/2 c  fat-free chicken stock

1/4 t  black pepper,Freshly Ground

1 bay leaf

1 t  fresh thyme leaves,Chopped

1/2 t  fresh rosemary,Chopped

1 leaves

1 t  olive oil

1 c  couscous

1 swordfish

1 1/2 lb fresh swordfish (4 6-oz

1 pieces)

1 sprigs of fresh thyme or

1 rosemary,for garnish (opt.)

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 peper 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.