I’ve always said that if swordfish is on the menu at a restaurant, I’ll order it! Swordfish has been a top-notch favorite of mine for as long as I can remember. There were some years in the 1970s or thereabouts when swordfish wasn’t readily available due to mercury poisoning. Thankfully, it’s readily available now, and along with tuna, it makes me salivate.
This recipe comes from the 5757 Restaurant in New York City.
Ingredients
- 2 oz. couscous
- 1 small carrot, peeled and diced
- ½ small zucchini, diced
- 1 thick slice eggplant, about 1 oz., diced
- 1 medium tomato, peeled, seeded, and diced
- 1 artichoke bottom, trimmed and diced
- 2 medium mushrooms, trimmed and diced
- 4 cups tomato juice
- ½ teaspoon ground pepper
- 2 teaspoons chopped fresh parsley
- 1 tablespoon lemon juice
- 4 swordfish steaks, 5 oz. each
- 4 lemon wedges
- several sprigs of fresh dill
Preparation
- Place couscous in sieve and cover top with foil. Set sieve in large pot with 1 inch boiling water. Cover and cook on medium heat for 15 minutes. Remove from heat. Fluff with fork and set aside.
- In medium-heavy pan, combine carrot, zucchini, eggplant, tomato, artichoke, and mushrooms with tomato juice. Cook on high heat, stirring occasionally until vegetables are tender and tomato juice is thickened, about 7-9 minutes.
- Add pepper, parsley, and lemon juice. Remove from heat and set aside.
- In broiler (or charcoal grill), put swordfish on lightly-oiled broiling pan (or grill) and cook 4-6 inches away from heat until firm, about 3 minutes on each side.
- Gently reheat vegetables with tomato juice.
- Cover bottoms of 4 plates with mixture.
- Reheat couscous (in sieve) over boiling water if necessary and mound in center of dish.
- Top with swordfish and garnish with lemon wedges and dill.
Serves 4.