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Grilled Swordfish w/ Lemon-Rosemary Butter

Source of Recipe

allfood.com


Recipe Introduction

Menu: Grilled swordfish with lemon-rosemary butter, couscous with pimiento, steamed asparagus, and lattice-top peach pie. Heads Up:
There is fresh swordfish and frozen and the prices are not the same, the fresh being considerably more expensive. Try both and see which best suits your taste.
Serves 4

Menu Gameplan:
Step 1: make the lemon-rosemary butter
Step 2: prepare the couscous with pimiento
Step 3: steam the asparagus
Step 4: grill the swordfish
Step 5: serve

Here's How to Make It in 20 Minutes:

Before You Start:

Preheat the barbecue grill, if using.

Step 1: make the lemon-rosemary butter

1 1/2 teaspoons fresh rosemary leaves
3 tablespoons fresh lemon juice (1 large lemon)
3 tablespoons butter, softened
Salt and pepper to taste

1. Strip enough leaves from a branch of rosemary to measure 1 1/2 teaspoons. Coarsely chop and place in a small bowl.
2. Squeeze 3 tablespoons fresh lemon juice into the bowl and add the butter. Mash with the back of a spoon until completely combined, almost fluffy. Season with salt and pepper.

Step 2: prepare the couscous with pimiento

2 cups fat-free reduced-sodium chicken broth
1 1/2 cups plain couscous
3 tablespoons drained chopped pimiento
Salt and pepper to taste

Bring the chicken broth to a boil, covered, in a 1-quart saucepan over high heat. Stir in the couscous, pimiento, and salt and pepper. Cover and remove the pan from the heat. Let stand for 5 minutes.

Step 3: steam the asparagus

1 pound pencil-thin asparagus
Salt and pepper to taste

1. Snap off the end of each stalk of asparagus where it naturally breaks. Put the stalks in a steamer basket.
2. Put 1 inch of water in a saucepan large enough to hold the steamer basket. Place the basket in the pan, cover, and bring the water to a boil over high heat. Steam for 3 minutes, or until the stalks are crisp-tender when tested with a fork. Transfer the asparagus to a plate, season with salt and pepper, and keep warm, loosely covered.

Step 4: grill the swordfish

4 thin-to-medium-thick swordfish steaks (6 ounces each)
1 tablespoon olive oil
Salt and pepper to taste
1. Preheat the barbecue grill or a grill pan over high heat until hot.
2. Rinse the swordfish steak and pat dry. Brush on both sides with the olive oil and season with salt and pepper. Grill 3 to 5 minutes on each side, or until opaque when tested with a fork.

Step 5: serve

1. Transfer each of the swordfish steaks to a large dinner plate. Immediately top each with 1 tablespoon of the lemon-rosemary butter and let it melt over the top.
2. Fluff the couscous with a fork. Divide the couscous among the plates and add a serving of asparagus to each. Serve at once.
3. When ready for dessert, cut the pie into slices and serve.


Ingredients Shopping List:
Fresh rosemary
Lemon
Plain couscous
Pimiento
Asparagus
Swordfish steaks
Lattice-top peach pie


Ingredients From Your Pantry:
Butter
Salt and pepper
Fat-free reduced-sodium chicken broth
Olive oil

F.Y.I:
"This is a birthday-dinner menu. Swordfish is special and so is asparagus--the flavors are fresh, the colors are lovely."
--minutemeals' Chef Hillary

Nutrition Information Per Serving:
Swordfish with Lemon-Rosemary Butter Single serving is [1/4] of the total recipe CALORIES 317
PROTEIN 34g
CARBS 1g
TOTAL FAT 19g
SAT FAT 2g
CHOLESTEROL 89mg
SODIUM 153mg
FIBER 0