1 vegetable minestrone:
1 tbsp olive oil
1 clove garlic, pressed or
1 minced
2 cup finely diced vegetables
1 (such as yellow squash,
1 zucchini, onion, red bell
1 pepper)
1 1/2 tbsp chopped fresh basil leaves
1 tsp chopped fresh thyme leaves
1 tsp chopped fresh rosemary
1 leaves
1 11.5 oz can v-8 juice
1/4 cup fat-free chicken stock
1/4 tsp white pepper
1 herbed couscous:
1 1/2 cup fat-free chicken stock
1/4 tsp freshly ground black pepper
1 bay leaf
1 tsp chopped fresh thyme leaves
1/2 tsp chopped fresh rosemary
1 leaves
1 tsp olive oil
1 cup couscous
1 swordfish:
1 1/2 lb fresh swordfish (4 6-oz
1 pieces)
1 sprigs of fresh thyme or
1 rosemary, for garnish (opt.)
A Recipe for
Grilled Swordfish On Herbed Couscous W Vegeta
An empty belly is the best cook. |
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There is no sight on earth more appealing than the sight of a woman making dinner for someone she loves. |
| Thomas Wolfe |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
This Recipe for Grilled Swordfish On Herbed Couscous W Vegeta is one of thousands in the Recipes-to-go Meal Cookbook.
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Food Tip |
This is a recipe for Grilled Swordfish On Herbed Couscous W Vegeta from the recipe cookbook of Recipes-to-go (Meal)
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
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| Unknown |
Hungry men think the cook lazy. |
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Food Tip |
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, mix 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.
Serves: 4
Grilled Swordfish On Herbed Couscous W Vegeta Recipe brought to you by Recipes To-Go