Swordfish with Orange Caramel Sauce
Swordfish with Orange Caramel Sauce could be just the pescatarian recipe you've been looking for.
Swordfish with Vegetable Couscous and Tomato Vinaigrette
Ingredients
- 1/2 pound plum tomatoes (about 4)
- 1 1/2 teaspoons wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon dried oregano
- Fresh-ground black pepper
- 1 3/4 teaspoons salt
- 2 scallions including green tops, chopped
- 1 fennel bulb, cut into 1/4-inch dice
- 1 summer squash, cut into 1/4-inch dice
- 2 1/2 cups canned low-sodium chicken broth or homemade stock
- 1 1/3 cups couscous
- 4 swordfish steaks (about 2 pounds in all)
Instructions
Swordfish with Vegetable Couscous and Tomato Vinaigrette serves 4 original recipe by Food & Wine.
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