Fish & Couscous Salad

Simon says………

If you can’t get swordfish, try hapuku or tuna.

Remember to season the likes of fish fillets and steak JUST before grilling, BBQing or frying; the salt acts as a cure and will start the cooking process.

Pesce Spada Griglia  

Pan seared or grilled Broadbill (swordfish)

Serves: 6

Ingredients

• 6 X 180 – 200 gram Swordfish steaks
• ¼ cup extra virgin olive oil
• ¼ cup capers
• 2 Tbsp (30 mls) lemon juice
• Zest of a lemon
• ¼ cup Italian parsley, roughly chopped

Method:

1. Heat your BBQ or grill pan
2. Take fish filets and drizzle both sides with olive oil, next grind black pepper on each side. Salt both sides just before cooking.
3. Place the fillets on the grill pan and cook on one side for about 3-4 minutes (checking internal temperature to be approximately 56C) then flip and cook for another 30 seconds.
4. Leave the fish to rest for 5-10minutes.
5. Add the capers and lemon juice to the pan.
6. When you’re ready to serve drizzle the cooking juices from the pan over the fish fillets along with the capers, lemon zest and Italian parsley.
7. To serve pile a generous serving of the couscous salad, place the fish fillet on top and spoon over the cooking juices and capers. Garnish with Italian parsley

Couscous Salad

• 1 cup (200 grams) couscous
• 1 cup (250 mls) vegetable stock
• 1 Tbsp Dijon mustard
• 1 Tbsp honey
• ¼ cup extra virgin olive oil
• 2 Tbsp (30 mls) lemon juice
• Zest of a lemon
• 1 cup (150 grams) diced cucumber, seeds removed
• 9 cherry tomatoes, halved
• ¼ cup pine nuts (toasted)

Method:

1. Put the vegetable stock in a saucepan and bring it to the boil.
2. Add the couscous, take off the heat, and cover with a lid and leave to stand for three minutes.
3. In a bowl place the Dijon mustard and honey, whisk together, add a ¼ of the olive oil in a slow drizzle whisking constantly till the mixture emulsifies and thickens to a mayonnaise consistency.
4. Add half of the lemon juice continuing to whisk then add in a slow drizzle the remainder of the olive oil.  When all the olive oil has been incorporated add the remaining lemon juice. Season with ¼ tsp cracked pepper and the lemon zest. Pour the dressing into a large bowl.
5. Add to the bowl the cucumber, cherry tomatoes and pine nuts.
6. Fluff the couscous with a fork and tip it into the bowl, mix to combine.