Grilled swordfish makes for an effortless and delicious weeknight dinner. Known for its robust texture, swordfish holds up well on the grill, taking on a delightful char that pairs perfectly with its mild flavor. This recipe uses a zesty, garlic-infused marinade to enhance the fish before cooking. For those without a grill, a grill pan or skillet is a great alternative.
Accompanied by a vibrant tomato and caper salad with Israeli couscous, this dish feels like a gourmet experience. Israeli couscous, a larger and toothier variation of the traditional kind, is the perfect base. To prepare, simply slice cherry tomatoes quickly by nestling them between two lids and slicing horizontally with a sharp knife.
Begin by preheating the grill to high heat and lightly oiling the grates. In a dish, whisk together the garlic, some olive oil, lemon zest and juice, mint, and salt. Coat the swordfish with this mixture and let it soak in the flavors at room temperature for 15 minutes.
While the swordfish marinates, prepare the couscous by boiling water in a saucepan, adding the couscous with a pinch of salt, and letting it simmer until tender for about 15 minutes. For the salad, whisk the remaining ingredients and combine with tomatoes, capers, and couscous.
Grill the swordfish for 4 to 5 minutes until char lines appear, then flip and cook for another 3 minutes until the center is slightly pink. Serve alongside the couscous salad, garnished with fresh mint and a drizzle of olive oil for a delightful meal.
