Name: Mediterranean Grilled Swordfish with Herbed Couscous
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 swordfish steaks (6 oz each, about 1.5 inches thick); 3 tbsp extra virgin olive oil, plus more for drizzling; 1 large lemon (zest and juice, plus wedges for serving); 2 cloves garlic, finely minced; 1.5 tsp dried oregano; 3/4 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper, divided; 1 cup couscous (not Israeli/pearl); 1 cup low-sodium chicken broth (or water); 1/2 cup cherry tomatoes, quartered; 1/4 cup Kalamata olives, pitted and sliced; 1/4 cup fresh parsley, finely chopped; 2 tbsp fresh mint, finely chopped; 1 tbsp extra virgin olive oil (for couscous); 1/4 cup crumbled feta cheese (optional, for garnish)

Mediterranean Grilled Swordfish with Herbed Couscous

CitrusyCarrot5102

This Mediterranean Grilled Swordfish with Herbed Couscous is a celebration of bright, zesty, and herbaceous flavors, perfect for your California summer evening. Swordfish steaks soak up an olive oil, lemon, garlic, and oregano marinade, then are grilled over a campfire or portable grill for a smoky, succulent finish. The couscous is tossed with fresh parsley, mint, juicy cherry tomatoes, and briny Kalamata olives for a vibrant, fluffy bed. Finish with a generous drizzle of olive oil and lemon, and a sprinkle of feta if desired. This dish is light yet satisfying, high in protein, and sure to transport you to the Mediterranean with every bite.

Ingredients

Instructions

In a shallow dish, whisk together 3 tbsp olive oil, zest and juice of half the lemon, minced garlic, oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
Pat swordfish steaks dry and add to the marinade, turning to coat. Marinate 15-20 minutes while prepping couscous.
Bring chicken broth (or water) and remaining 1/4 tsp salt to a boil in a small saucepan. Remove from heat, stir in couscous, cover, and let stand 5 minutes. Fluff with a fork.
In a medium bowl, combine fluffed couscous, cherry tomatoes, Kalamata olives, parsley, mint, 1 tbsp olive oil, juice from the remaining half of the lemon, and remaining 1/4 tsp black pepper. Toss gently to mix.
Preheat grill (or campfire grill) to medium-high heat. Oil grates lightly.
Remove swordfish from marinade and grill 3-4 minutes per side (for 1.5-inch steaks), or until just opaque and lightly charred. Let rest 2 minutes.
Divide herbed couscous between plates. Top each with a grilled swordfish steak. Drizzle with more olive oil and extra lemon juice to taste.
Garnish with crumbled feta (if using) and lemon wedges. Serve immediately, with grilled vegetables or Greek salad on the side if desired.