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October 2018

Barbecue Recipes

Lamb Recipes

Lamb with Yoghurt Coconut Milk and Almond Masala

Lamb with Yoghurt Coconut Milk and Almond Masala Recipe
1 ts Saffron Threads 2 c Unflavored Yogurt 2 ts Caraway Seeds 2 ts Salt 1/4 c Ghee (Or Melted B...

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Grilled Swordfish On Herbed Couscous wVegetable Minestrone Recipe

Grilled Swordfish On Herbed Couscous wVegetable Minestrone recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Grilled Swordfish On Herbed Couscous wVegetable Minestrone recipe  PDF


VEGETABLE MINESTRONE: 1 tb Olive oil
1 Clove garlic, pressed or
Minced 2 c Finely diced vegetables
(such as yellow squash, Zucchini, onion, red bell Pepper) 1 1/2 tb Chopped fresh basil leaves
1 ts Chopped fresh thyme leaves
1 ts Chopped fresh rosemary
Leaves 1 11.5 oz can V 8 juice
1/4 c Fat free chicken stock
1/4 ts White pepper
HERBED COUSCOUS: 1 1/2 c Fat free chicken stock
1/4 ts Freshly ground black pepper
1 Bay leaf
1 ts Chopped fresh thyme leaves
1/2 ts Chopped fresh rosemary
Leaves 1 ts Olive oil
1 c Couscous
SWORDFISH: 1 1/2 lb Fresh swordfish (4 6 oz
Pieces) Sprigs of fresh thyme or Rosemary, for garnish (opt.) To make the vegetable minestrone, heat the oil in a large saucepan over medium heat. Add the garlic and cook just until it starts to sizzle do not brown. Add the herbs, juice, stock and peper and bring to a boil. Reduce heat to low and simmer for 3 minutes. Set aside. To make the couscous, combine the stock, pepper, herbs and oil in a small saucepan and bring to a boil. Add the couscous, mi well and remove from the heat. Cover tightly and allow to stand for at least 5 minutes, or until all of the liquid has been absorbed. Set aside. Wash the swordfish and pat it dry. Rub the surface with a little olive oil and sprinkle with salt, freshly ground black pepper and herbs, if desired. Cook over a charcoal grill or under a broiler just until it turns from translucent to opaque, about 3 to 4 minutes per side. Do not overcook or the fish will become tough. To serve, place a rounded 1/2 cup of couscous on each of 4 plates and top with a piece of grilled swordfish. Spoon the minestrone around each serving, dividing it equally. Garnish each serving with a sprig of fresh thyme or rosemary, if desired.

Grilled Swordfish On Herbed Couscous wVegetable Minestrone recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
493 people have voted
Last Reviewed on 2018-10-22



Monday, Oct 22 2018 Download & Print Grilled Swordfish On Herbed Couscous wVegetable Minestrone recipe  PDF   Barbecue recipes RSS   New

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