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recipe image grilled-swordfish-in-herb-sauce-with-couscous-salad

Grilled Swordfish in Herb Sauce

Did you know that chickpeas and garbanzo beans are the same thing? That means you can add chickpeas OR garbanzo beans to this Mediterranean couscous salad. I feel like I just found out that Hannah Montana is Miley Cyrus.

Did you know that chickpeas and garbanzo beans are the same thing? That means you can add chickpeas OR garbanzo beans to this Mediterranean couscous salad. I feel like I just found out that Hannah Montana is Miley Cyrus.

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  • Prep time
    15 min
  • Cooking time
    10 min
  • Servings
    Portions 4
  • Difficulty
    Medium

Ingredients

Couscous
  • 2 tablespoons Original Spread
  • 1 large red bell pepper, chopped
  • 1 small red onion, chopped (about 1/2 cup)
  • 2 cloves garlic, chopped
  • 1 cup uncooked whole wheat couscous
  • 1 can (15 ounces) low sodium chickpeas, rinsed and drained (reserve 2 tablespoons liquid)
  • 1 1/2 cups unsalted vegetable stock or water
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons lemon juice
  • 1 cup halved grape tomatoes
  • 2 cups chopped cucumber
Swordfish:
Herb Sauce:
  • ¼ cup red wine vinegar
  • 2 tablespoons melted Original Spread
  • 2 tablespoons capers, rinsed, drained and finely chopped
  • 1 tablespoon finely chopped fresh oregano (basil or parsley may be substituted)
  • 1 teaspoon honey
  • 1 small garlic clove, grated
  • Salt and freshly ground black pepper, to taste

Nutritional guidelines (per serving)

      Show More Nutritional FactsSee less Nutritional Guidelines

      Nutrition information is calculated using an ingredient database and should be considered an estimate

      Instructions

      Prepare the Couscous:
      1. In medium saucepan, melt I Can’t Believe It’s Not Butter! and cook red bell pepper, onion and garlic 2 minutes or until softened. Stir in couscous and cook 2 minutes, stirring frequently.
      2. Add broth and bring to a boil. Remove from heat and let stand 5 minutes.
      3. Combine lemon juice with reserved chickpea liquid and oregano. Stir cucumber, tomatoes and lemon mixture into couscous and garnish with additional oregano.
      Prepare the Swordfish
      1. Preheat your grill to medium-high heat, approximately 400–450°F. Ensure the grates are clean and well-oiled to prevent sticking.
      2. Pat the swordfish steaks dry with paper towels. Season both sides with salt and black pepper.
      3. Liberally coat both sides of the fish with I Can’t Believe It’s Not Butter.
      Make the Sauce
      1. In a small bowl, whisk together all ingredients for the herb sauce. Set aside.
      Grill the Swordfish
      1. Place the swordfish steaks on the grill and cook for approximately 4 minutes per side, or until the internal temperature reaches 130–135°F. Avoid overcooking, as the fish will continue to cook slightly while resting.
      Finish and Serve
      1. Remove the swordfish from the grill and place on a serving platter. Immediately spoon the prepared herb sauce over the fish. Let rest for 10–15 minutes before serving to allow flavors to develop. Serve with the Couscous Salad.

      Grilling Tips for Success:

      Clean and oil the grates well to help prevent sticking. A good technique: use tongs to rub a paper towel soaked in oil over the grates just before grilling.

      Do not move the fish too soon. Let it develop a sear before flipping — swordfish is firm enough to flip cleanly when it’s ready.

      Avoid overcooking. Swordfish is best when cooked just until opaque and still juicy in the center.


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