Spicy Crusted Swordfish with Citrus-Walnut Sauce

By Lv2Cook

Ingredients

• 2 tablespoons Italian-seasoned breadcrumbs
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 3 teaspoons extra-virgin olive oil divided
• 4 (6-ounce) swordfish steaks (about 1 inch thick)
• 1 cup water
• 2/3 cup uncooked couscous
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh mint
• 1/2 cup currants or raisins
• 1 teaspoon grated orange rind
• 1/2 cup fresh orange juice
• 2 tablespoons coarsely chopped toasted walnuts
• 1 tablespoon honey
• Cherry tomatoes (optional)

Preparation

Step 1

Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes.

Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside, and keep warm.

Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and sauté 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.

Serving Size: 5 ounces swordfish, 1/2 cup couscous, and 1/4 cup sauce