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Spicy Crusted Swordfish with Citrus-Walnut Sauce

Recipe Introduction


Cooking Light





List of Ingredients



• 2 tablespoons Italian-seasoned breadcrumbs
  
• 1/2 teaspoon ground cinnamon
  
• 1/2 teaspoon ground ginger
  
• 1/2 teaspoon black pepper
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon ground cumin
  
• 3 teaspoons olive oil, divided
  
• 4 (6 ounces) swordfish steaks (about 1" thick)
  
• 1 cup water
  
• 2/3 cup uncooked couscous
  
• 1 tablespoon chopped fresh mint
  
• 1/2 teaspoon grated lemon rind
  
• 1 tablespoon lemon juice
  
• 1/4 teaspoon salt
  
• 1/2 cup currents or raisins
  
• 1 teaspoon grated orange rind
  
• 1/2 cup fresh orange juice (about 1 large orange)
  
• 2 tablespoons coarsely chopped toasted walnuts
  
• 1 tablespoon honey
  
• cherry tomato, optional
  






Instructions



1. Combine the first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of fish. Cover and chill 30 minutes.
   
   
2. Bring water to a boil in medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in mint, lemon rind, lemon juice, and 1/4 teaspoon salt. Set aside and keep warm
   
   
3. Combine 1 teaspoon oil, currents, orange rind, orange juice, walnuts and honey in a small saucepan. Bring to a simmer. Set aside and keep warm.
   
   
4. Heat 1 teaspoon oil in a large nonstick skiller over medium-high heat. Add swordfish; saute 5 minutes on each side or until fish flakes eaisly with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired. Serving size: 5 ounces fish, 1/2 cup couscous, 1/4 cup sauce.
   
   
5. 399 cal, 12.5g fat, 36.5g pro, 36g carb, 64mg chol, 544mg sod.
   
   
6. Servings: 4