Friday, September 6, 2013
Grilled Swordfish With Couscous Salad
Its voting day in Maldives, we are voting for a new president, so quite an excitement around the country. Hopefully things will go smoothly.
I like to make simple dinners during week days. This was one of them. Couscous is so easy to cook that it has become one of my store cupboard essentials. The sword fish goes well with the citrus taste of the orange. I am not sure if its swordfish or sail fish, we call it Hibaru mas, most of my family members told me it was swordfish while on the packaging it says sailfish. But since everyone else says its sword fish I will go with swordfish.
Recipe : Grilled Swordfish with Citrus Couscous Salad
For the swordfish
about 200-300g swordfish ( cut into 1/2 inch thick slices or use 2 swordfish steak pieces
Juice of 1 orange
1/2 tsp of dried chilli flakes
1 tbsp parsley ( finely chopped)
2 cloves of garlic, grated
1 tbsp olive oil
For the couscous salad ( for 2 side serves)
3/4 cup couscous
1 cup boiling hot water
1 chicken or beef or vegetable stock cube
segments of 1 orange ( squeeze the juice from the left over orange part to use for dressing)
1 large tomato, seeded and sliced into stripes or a handful of cherry tomatoes cut in half
6 pitted black olives, sliced
1 spring onion, sliced ( or use a small onion, chopped)
1 green chilli flinely sliced
A little lemon juice about 1/2 of it
olive oil, about 1 tbsp
( optional some fresh herbs such as parsley or cilantro/coriander roughly chopped)
Swordfish : Place all the ingredients in a bowl or ziplock bag, put the swordfish pieces inside the bag or bowl and mix well. Set a side to marinate, about an hour is all it needs.
For the couscous, dissolve the stock cube in the boiling hot water, measure your couscous into a heatproof bowl, stir in stock , cover and set side for 5 - 10 minutes.
To finish the swordfish, heat a grill pan or a frying pan till very hot , no oil, slide the sword fish pieces in and cook about 2 minutes each side, till its firm to touch and cooked through. Set a side, while you finish the couscous.
Prepare all the ingredients for the salad, fluff the couscous and add all the salad ingredients into the bowl, except the orange juice , lemon juice and olive oil and salt ( and the herbs if you have).
Mix gently and add the citrus juices and olive oil . Taste adjust , and add salt . Finally if you have any parsley or cilantro around, stir it in. Serve topped with the grilled sword fish. Enjoy!!
Have a nice weekend!!