Healthy Recipe: Grilled Swordfish steak
Grilled Swordfish steak with wok-fried vegetables and cous cous. Serves 2, approx. 45 mins.
Grilled Swordfish steak
with wok-fried vegetables and cous cous
Serves 2, approx. 45 mins.
- 2 small swordfish steaks
- ½ capsicum finely sliced
- 4 pieces broccolini
- 1 bunch of mixed Asian greens
- 1 large carrot cut into strips
- 12 roughly chopped green beans
- 60ml Chinese light soy sauce
- 100g cous cous
- ½ tsp turmeric
- 1 tsp fennel seed
- 25g toasted pine nuts
- olive oil
- Salt & pepper
- 2 wedges of lime
Prepare the cous cous by placing in a bowl before adding the turmeric and fennel. Then add 150ml of boiling water and cover with cling film, leave to stand for two minutes. When all of the liquid has absorbed add a generous dash of the olive oil and separate the grains with a fork.
Next add some oil to a hot wok and then, except for the greens, carefully place the prepared vegetables into the wok. Begin to stirfry until the veg starts to colour, add the soy and ½ cup water.
Season the swordfish with a squeeze of lime, salt & pepper. Cook on a hot grill or bbq until it feels firm and the flesh is cooked through.
Add the greens to the wok for just long enough to wilt before serving. Re-heat the cous cous in a microwave place in serving bowls, add the vegetables and sauce before arranging the swordfish on top and garnishing with lime.