Pan Roasted Swordfish

Pan Roasted Swordfish

and Toasted Lemon Couscous

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This recipe is a real winner. Its Mediterranean flavors are sure to please and are reflective of my time spent studying my craft in Spain. The toasted couscous lends a wonderful nutty quality that stands up to the perfectly balanced yet bold flavors of the dish. This is how I like to eat!

  • Est. Cooking Time: 45 min
  • Allergens: Milk,Wheat,Fish
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Pinot Bianco
  • Hefeweizen

INGREDIENTS:

  • Butter
  • Castelvetrano Olives
  • Shallot
  • Thyme
  • White Cooking Wine
  • Garlic Cloves
  • Red Cherry Tomatoes
  • Chicken Stock Concentrate
  • Fresno Chile
  • Chives
  • Lemon
  • Swordfish Fillet
  • Israeli Couscous
  • Rosemary
  • Fennel

EQUIPMENT YOU'LL NEED:

  • 3 Small Bowls
  • Large Saute Pan
  • Medium Saute Pan
  • Small Saucepot with Lid

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

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