Spicy Crusted Swordfish With Citrus-Walnut Sauce

Yield: 4 servings (serving size: 5 ounces swordfish, 1/2 cup couscous, and 1/4 cup sauce)

Ingredients

• 2  tablespoons  Italian-seasoned breadcrumbs
• 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  currants or raisins
• 1  teaspoon  grated orange rind
• 1/2  cup  fresh orange juice
• 2  tablespoons  coarsely chopped toasted walnuts
• 1  tablespoon  honey
• Cherry tomatoes (optional)

Preparation

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.

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.

Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and sauté 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.

Nutritional Information

Calories:

399 (28% from fat)

Fat:

12.5g (sat 2.5g,mono 5.5g,poly 3.3g)

Protein:

36.5g

Carbohydrate:

36g

Fiber:

1.9g

Cholesterol:

64mg

Iron:

2.6mg

Sodium:

544mg

Calcium:

33mg