Fresh Scallion & Ginger Swordfish with Tamari Miso Couscous and Vegetables

Serves: Total Time:
2 15 min

Directions

  1. To make couscous bring 1 1/2 cups water to boil.
  2. Add couscous, remove from heat.
  3. Once couscous has absorbed the water, fluff with fork, set aside.
  4. Roast sliced or chopped almonds in olive oil, about 2 minutes.
  5. Chop fresh scallions.
  6. Season with sea salt and crushed black pepper.
  7. Add two tablespoons Cindy's Kitchen Oil Free Tamari Miso Vinaigrette.
  8. Fold couscous into Tamari Miso, scallion and almond mixture.
  9. For the swordfish, brush with Cindy's Kitchen Fresh Scallion & Ginger Ultimate Cooking Sauce. Grill swordfish on each side for about two minutes.
  10. For the vegetable medley saute chopped eggplant, julienned red peppers and snap peas in two tablespoons of Fresh Scallion & Ginger Ultimate Cooking Sauce.
  11. To serve, plate couscous, vegetable medley then swordfish.
Cindys Note
Chef

Skip Destremps
Executive Chef

Skip owned and operated his own restaurant on Cape Cod for years before joining Raw Seafoods.

Raw Seafoods Logo
http://www.rawseafoods.com

Ingredients

  • 2 swordfish steaks
  • Cindy's Kitchen Fresh Scallion & Ginger Ultimate Cooking Sauce
  • Cindy's Kitchen Oil Free Tamari Miso Vinaigrette
  • 1 1/2 cups couscous
  • 1 cup almonds
  • 3 tablespoons olive oil
  • 2 scallions, chopped
  • 1 eggplant, chopped
  • 2 red peppers, julienned
  • 1 cup snap peas
  • Sea salt and freshly ground black pepper
Tamari Miso Vinaigrette (Oil Free)  Image Fresh Scallion & Ginger  Image

This recipe was made using Tamari Miso Vinaigrette (Oil Free) and Fresh Scallion & Ginger .

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