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Ingredients
1 can anchovy fillets
2 tablespoons olive paste
2 cloves garlic, minced
1 cup basil leaves
Coarse salt and freshly ground pepper to taste
1 tablespoon extra-virgin olive oil (basil-flavored if available)
4 1-inch swordfish steaks, about 6 ounces each (marlin or shark may be substituted)
1 ½ cups couscous
3 cups boiling water
4 sun-dried tomatoes packed in oil, chopped
4 scallions, chopped
4 lemon quarters
Basil sprigs
Nutritional analysis per serving (4 servings)
62 grams carbs; 99 milligrams cholesterol; 540 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 7 grams fiber; 1178 milligrams sodium; 40 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the anchovies, olive paste, garlic, half the basil leaves, salt and pepper with the olive oil. Mash together with a mortar and pestle until you have a paste. (Or use a blender.) Spread the anchovy mixture over the fish on both sides.
- Step 2
Pour the couscous into a bowl, and add the boiling water. Fluff it with a fork and cool. Add the sun-dried tomatoes and scallions, and mix well. Season to taste with salt and pepper.
- Step 3
Preheat grill. Grill the steaks for three to four minutes on each side, or until they are cooked to your liking.
- Step 4
Meanwhile, snip the remaining basil leaves with scissors and stir them into the couscous. Garnish the fish with lemon quarters and basil sprigs. Serve, passing the couscous separately.
Private Notes
Comments
This was delicious. I used what I had: anchovies, garlic, black olive tapenade, and some home-made pesto to spread over the swordfish before grilling. The couscous was a light and flavorful accompaniment.
excellent as written.