Spicy Crusted Swordfish With Citrus-Walnut Sauce Recipe

Ingredients
<br>- 2 tablespoons Italian seasoned bread crumbs
<br>- 1/2 teaspoon ground cinnamon
<br>- 1/2 teaspoon ground ginger
<br>- 1/2 teaspoon pepper
<br>- 1/4 teaspoon salt
<br>- 1/4 teaspoon ground cumin
<br>- 3 teaspoons extra-virgin olive oil, divided
<br>- 4 (6 ounce) swordfish steaks (about 1 inch thick)
<br>- 1 cup water
<br>- 2/3 cup uncooked couscous
<br>- 1/2 teaspoon grated lemon rind
<br>- 1 tablespoon fresh lemon juice
<br>- 1/4 teaspoon salt
<br>- 1 tablespoon chopped fresh mint
<br>- 1/2 cup dried currants
<br>- 1 teaspoon grated orange zest
<br>- 1/2 cup fresh orange juice
<br>- 2 tablespoons coarsely chopped toasted walnuts
<br>- 1 tablespoon honey
<br>- Cherry tomatoes (optional)
<br><p></p>Directions
<br>step 1: Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes.
<br>step 2: Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside, and keep warm.
<br>step 3: Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.
<br>step 4: Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and saute 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.
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Ingredients
- 2 tablespoons Italian seasoned bread crumbs
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 3 teaspoons extra-virgin olive oil, divided
- 4 (6 ounce) swordfish steaks (about 1 inch thick)
- 1 cup water
- 2/3 cup uncooked couscous
- 1/2 teaspoon grated lemon rind
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh mint
- 1/2 cup dried currants
- 1 teaspoon grated orange zest
- 1/2 cup fresh orange juice
- 2 tablespoons coarsely chopped toasted walnuts
- 1 tablespoon honey
- Cherry tomatoes (optional)

Directions
step 1: Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes.
step 2: Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside, and keep warm.
step 3: Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.
step 4: Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and saute 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.

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