OLD recipe

[amanda]

Help!
I am looking for a CL recipe from about 5 years ago. It was from an article on the CIA (I think) and the recipe was for swordfish with zucchini noodles and red pepper coulis... at least that is what I remember making- I might have changed something.
I do remember that it was really good and I'd like to try it again, if anyone still has it.
Thanks!!!

[maizeyoats]

Amanda,
Could this possibly be the recipe you are looking for? It doesn't sound exactly like it but after 5 years it may be close.

* Exported from MasterCook *

Rosemary Swordfish on Vegetable Couscous

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Fish And Shellfish July '97


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
2 teaspoons minced fresh rosemary
1 garlic clove -- crushed
6 (6-ounce) swordfish steaks
1/2 cup diced carrot
1/2 cup diced zucchini
3 tablespoons chopped pitted kalamata olives
2 tablespoons fresh lemon juice
3/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon pepper
1 (14 1/4-ounce) can no-salt-added chicken broth
1 cup uncooked couscous
1/8 teaspoon salt
1/8 teaspoon pepper
Cooking spray

Combine first 3 ingredients, and stir well. Rub swordfish steaks with oil mixture, and set aside.

Combine carrot and next 8 ingredients (carrot through broth) in a medium saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 5 minutes or until vegetables are tender. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Sprinkle both sides of swordfish steaks with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add swordfish steaks; cook 4 minutes on each side or until done. Serve over couscous mixture.

Serving Size: 5 ounces fish and 3/4 cup couscous

Source:
"Cooking Light, July 1997, p.112"
Copyright:
"© Cooking Light"
T(Cooking Time):
"0:17"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 372 Calories; 12g Fat (28.9% calories from fat); 41g Protein; 26g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 378mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.


Nutr. Assoc. : 0 3399 0 1468 0 20189 26531 0 0 0 0 0 0 449 0 0 0

[amanda]

I'm not sure if this is it, but it looks really good... I'll try it. Thank you!