Pan Seared Swordfish Recipe
creamed cous cous, shaved carrots, tomatoes, chimichurri
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Ingredients
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Swordfish
Creamed Couscous
Vegetables
Chimichurri
Method
Chimichurri Preparation
- 1
Make the Chimichurri
In a bowl, combine the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside to let the flavors meld.
Creamed Couscous Preparation
- 2
Cook the Couscous
In a saucepan, bring the vegetable broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for about 5 minutes until the liquid is absorbed.
- 3
Cream the Couscous
After the couscous has absorbed the broth, fluff it with a fork. Stir in the heavy cream, butter, and grated Parmesan cheese until well combined. Season with salt and pepper to taste.
Vegetable Preparation
- 4
Prepare the Vegetables
While the couscous is cooking, shave the carrots into thin strips using a vegetable peeler or a mandoline. Halve the cherry tomatoes.
Swordfish Cooking
- 5
Sear the Swordfish
Heat olive oil in a large skillet over medium-high heat. Season the swordfish steaks with salt and black pepper on both sides. Once the oil is hot, add the swordfish to the skillet.
- 6
Assembly
- 7
Plate the Dish
On each plate, place a serving of creamed couscous. Top with the seared swordfish. Arrange the shaved carrots and halved tomatoes around the fish. Drizzle with chimichurri sauce before serving.
