Meaty swordfish hits the grill for an easy weeknight dinner with lots of flavor.
Fred Hardy
Swordfish is an incredibly easy fish to prepare.
If you don’t have a grill, use a grill pan or simply saute in a heavy skillet.
Photo:Fred Hardy
A refreshing tomato-and-caper Israeli couscous salad is served alongside.
Repeat with remaining tomatoes, and ta-da!
This recipe was developed by Liv Dansky.
Place swordfish in mixture, turning to coat.
Let stand at room temperature for 15 minutes.
Meanwhile, bring 112 cups water to a boil in a medium saucepan.
Stir in couscous and 1/2 teaspoon salt.
Stir in tomatoes, capers, and cooked couscous; toss to coat.
Let stand at room temperature.
Grill swordfish, uncovered, until charred on 1 side, 4 to 5 minutes.
Serve swordfish with couscous salad, topped with mint and a drizzle of oil.
2,000 calories a day is used for general nutrition advice.
