2 6oz Swordfish Steaks
2 Tbsp. Olive Oil
1 Lemon, juiced
2 tsp clove garlic, finely minced
1 tsp clove garlic,finely minced
1 cup Couscous
2 cups Vegetable Broth
2 Roma Tomatoes, chopped
Flat Leaf Parsley, chopped
Salt and pepper to taste
Pre-heat grill to medium high heat making sure it's cleaned and greased with oil.
Marinate Swordfish by adding olive oil, salt, 1 teaspoon of garlic, ginger and lemon juice. Mix and set aside. (You can also replace all the seasonings here with our Santa Monica Seafood Seafood Marinade...ORDER IT HERE!)
Add Swordfish to the grill and took to about 4 minutes per side depending on the thickness of the fish. Turn fish at a 45 degree angle halfway through the cooking on each sides to get crosshatch marks.
While fish is cooking on the grill, in a large microwave safe bowl add vegetable broth and chopped tomatoes. Heat in the microwave on high for 5 minutes and then add in parsley and couscous. Mix, cover and set aside for about 5 minutes.
Plate your dish with a slice of lemon and enjoy!