Recipe - Grilled Swordfish On Herbed Couscous Wvegetable Minestrone

VEGETABLE MINESTRONE:
1 tablespoon Olive oil
1 Clove garlic pressed or
Minced
2 cup Finely minced vegetables
(such as yellow squash
Zucchini, onion red bell
Pepper)
1 One half tablespoon Chopped fresh basil leaves
1 teaspoon Chopped fresh thyme leaves
1 teaspoon Chopped fresh rosemary
Leaves
1 11.5 ounce can V8 juice
One fourth cup Fatfree chicken stock
One fourth teaspoon White pepper
HERBED COUSCOUS:
1 One half cup Fatfree chicken stock
One fourth teaspoon Freshly ground black pepper
1 Bay leaf
1 teaspoon Chopped fresh thyme leaves
One half teaspoon Chopped fresh rosemary
Leaves
1 teaspoon Olive oil
1 cup Couscous
SWORDFISH:
1 One half pound Fresh swordfish (4 6oz
Pieces)
Sprigs of fresh thyme or
Rosemary for garnish (opt

To make the vegetable minestrone, heat the oil in a large saucepan over
medium heat. Add the garlic and cook just until it starts to sizzle; do
not brown. Add the herbs, juice, stock and peper and bring to a boil.
Reduce heat to low and simmer for 3 minutes. Set aside.

To make the couscous, combine the stock, pepper, herbs and oil in a small
saucepan and bring to a boil. Add the couscous, mix well and remove from
the heat. Cover tightly and allow to stand for at least 5 minutes, or
until all of the liquid has been absorbed. Set aside.

Wash the swordfish and pat it dry. Rub the surface with a little olive oil
and sprinkle with salt, freshly ground black pepper and herbs, if desired.
Cook over a charcoal grill or under a broiler just until it turns from
translucent to opaque, about 3 to 4 minutes per side. Do not overcook or
the fish will become tough.

To serve, place a rounded One half cup of couscous on each of 4 plates and top
with a piece of grilled swordfish. Spoon the minestrone around each
serving, dividing it equally. Garnish each serving with a sprig of fresh
thyme or rosemary, if desired.

Recipe By :

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip