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Source: Food and Wine Quick from Scratch

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.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 9 minutes
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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
1-1/3 cups couscous
4 swordfish steaks, about 2 pounds in all




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.


Wine Recommendation: 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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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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