Spicy Crusted Swordfish With Citrus-Walnut Sauce

Cooking Recipes Catalogue

Try this fish with Indian spices for a new twist on seafood

INGREDIENTS (for 4 servings):


  • Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes.
  • Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside, and keep warm.
  • Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.
  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and saute 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.

    CALORIES 399 (28% from fat); FAT 12.5g (sat 2.5g, mono 5.5g, poly 3.3g); PROTEIN 36.5g; CARB 36g; FIBER 1.9g; CHOL 64mg; IRON 2.6mg; SODIUM 544mg CALC 33mg