Baked Swordfish with Citrus Arugula and Toasted Almond Cous Cous

Sounds Pretty fancy huh? It tastes that way to. You'd think it would take hours to create this culinary delight. You'd be wrong. You can have this delicious fresh meal from the fridge / pantry to the table in 30 minutes or less. it all depends on how fast you can prep your veggies. I'm a bit slow on the prep side so I come in right around 30 minutes.

So in order to get everything to the table hot you'll want to heat the oven first. Then prep the fish for baking and set aside. Next start the cous cous. As soon as the oven is heated put the fish in. Finish the cous cous. Lastly you'll want to make the citrus arugula.

Baked Swordfish

1 1/2 pounds swordfish steaks
4 cloves garlic thinly sliced
4 sprigs fresh thyme
2 sprigs fresh rosemary
extra virgin olive oil
Salt and Pepper

Preheat oven to 425

Rinse the steaks in cold water and pat dry. Spray a non reactive baking dish with olive oil. Place steaks in the dish. season with salt and pepper. spread the garlic slices evenly over both steaks. Place 2 sprigs of fresh thyme and 1 sprig of rosemary on each steak. Drizzle with olive oil.

Bake for 20 - 25 mins


Toasted Almond Cous Cous

1/2 red bell pepper finely diced
1 medium carrot (grated)
2 cloves of garlic
1 Tbsp minced flatleaf parseley
1/2 cup diced onions
1/2 cup toasted almonds
1/4 cup golden raisins
2 cups cous cous
2 cups water
1tsp dried oregano
2 Tbsp extra virgin olive oil
1 Tbsp butter
dash of cinnamon
Salt and pepper to taste

Heat olive oil in a deep 12" skillet. Add butter and brown slightly over medium high heat. Reduce heat. Add onions; saute until translucent. Add parsley, garlic, and oregano. Season with salt and pepper. Continue to cook for 2 mins. Add bell pepper. When the bell pepper has softened add carrots, raisins and a dash of cinnamon. Once the carrots have softened add water and increase heat to high. Bring mixture to a boil. To the boiling water add cous cous. Stir to combine, remove from heat and cover. Allow to sit for 10 mins. Fluff with fork and add almonds.


Citrus Arugula

2 cloves garlic (minced)
2 small leeks trimmed (halved lengthwise and sliced)
7oz Arugula
zest of one orange
3 Tbsps orange juice (the juice of half an orange)
2 Tbsps Extra Virgin olive oil
1 Tbsp Balsamic vinegar
Salt and Pepper to taste

Heat olive oil in a 12" skillet. Saute Leeks and Garlic until translucent. Season with salt and pepper. Add orange zest. Continue to cook for 4 - 5 minutes.

Add arugula, oj and balsamic. Cook until greens have wilted. Serve warm.