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This Dinner Tonight employs two summer musts: fresh produce and grilling. Swordfish has a meaty texture that takes well to the flame, especially when coated in this marinade that caramelizes as it cooks. The couscous salad is filling and bright, with touches of sweetness from the squash, raisins, and honey. Together they're a pair that will give you and your dining companions something to be thankful for.
The Grocery List
1 cup couscous
1/2 cup diced yellow squash
1/2 cup diced zucchini
1 medium shallot
1/2 cup sultanas, or golden raisins
1/4 cup pistachios
2 tablespoons chopped fresh mint
One 400-gram (or around 3/4 pound) swordfish steak, cut into 8 long, thick strips
1 teaspoon chili pepper
1 to 2 tablespoons lime juice
Red onions, tomatoes, lime halves and coriander leaves, to serve
We know you've got a well-stocked pantry and refrigerator so you'll have garlic, honey, olive oil, vegetable stock, pepper, paprika, and ground ginger on hand. If not, add those to the list!
1. Make the peanut paste by combining peanut butter, paprika, chili pepper, salt, ground ginger and lime juice. Place fish strips in a large bowl and pour peanut sauce over it, then using your hands, mix well ensuring the pieces are coated with the sauce. Leave to marinate as long as possible. (The original swordfish recipe says to marinate for a few hours, but feel free to just leave it in as long as possible -- we promise it will still be delicious!)
2. Get your wooden skewers soaking in water -- you'll need them for the grill.
3. Onto the couscous. In a small bowl, whisk the lemon zest, lemon juice, honey, and 1/4 cup of olive oil. Add the garlic cloves and let them steep a bit.
4. Bring the veggie stock to a boil in a medium saucepan. Stir in the couscous, cover, and turn off the heat; allow the couscous to sit for about 5 minutes, or until it absorbs all the liquid. Toss the couscous with a fork so the grains don't start clumping together, pour into a large mixing bowl, and set aside.
5. In a skillet over medium high heat, add about 2 tablespoons of olive oil. Then, add the chopped squash and zucchini, shallot, sultanas, pistachios and a pinch or two of salt. Only cook for about a minute or two -- you still want the squash and zucchini to be al dente. Set aside until everything reaches room temperature.
6. Now back to the swordfish -- get that grill going! Pass your skewers through each piece of swordfish, and place them on an oiled rack. Let them cook for 5-6 minutes on one side, then flip over and let the other side cook for 2-3 minutes.
7. Your couscous and veggies should be room temperature by now -- toss them all together!
8. Serve the fish with thinly-sliced red onions, sliced cherry tomatoes, lime halves and coriander leaves. Enjoy!
Photos by Melanie Einzig and Sarah Shatz
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