Posted by: Terrytx 09-02-99 6:40 AM
Spicy Crusted Swordfish with Citrus Walnut Sauce
* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient, Preparation Method
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2 tablespoons Italian-seasoned breadcrumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
3 teaspoons olive oil, divided
4 (6 oz) swordfish steaks, (about 1" thick)
1 cup water
2/3 cup uncooked couscous
1 tablespoon chopped fresh mint
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 cup currents or raisins
1 teaspoon grated orange rind
1/2 cup fresh orange juice, (about 1 large orange)
2 tablespoons coarsely chopped toasted walnuts
1 tablespoon honey
Cherry tomato, optional
Combine first 6 ingredients in a bowl; stir in 1 tsp. oil.
Rub spice mixture over both sides of fish.
Cover and chill 30 minutes.
Bring water to a boil in medium saucepan; gradually stir in couscous.
Remove from heat; cover and let stand 5 minutes.
Fluff with a fork and stir in mint, lemon rind, lemon juice, and 1/4 tsp. salt.
Set aside and keep warm.
Combine 1 tsp. oil, currents, orange rind, orange juice, walnuts and honey in a small saucepan.
Bring to a simmer; set aside and keep warm.
Heat 1 tsp. oil in a large nonstick skillet over medium-high heat.
Add swordfish; saute 5 min on each side or until fish flakes easily with a fork.
Serve with couscous, and drizzle with sauce.
Garnish with cherry tomatoes, if desired.
Serving size: 5 oz fish, 1/2 cup couscous, 1/4 cup sauce.
399 cal, 12.5g fat, 36.5g pro, 36g carb, 64mg chol, 544mg sod.
Source: "Cooking Light-Recipes for Healthy Living"