2 tbsp bread crumbs, seasoned
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp pepper
1/4 tsp salt
1/4 tsp ground cumin
3 tsp extra-virgin olive oil
4 Swordfish steaks, 1 inch thick
1 cup water
2/3 cup uncooked couscous
1/2 tsp grated lemon rind
1 tbsp fresh lemon juice
1/4 tsp salt
1 tbsp chopped fresh mint
1/2 cup currants
1 tsp grated orange rind
1/2 cup fresh orange juice
2 tbsp walnuts, coarsely chopped
1 tbsp honey
Cherry tomatoes, optional

Procedures :
Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside; and keep warm. Combine 1 tsp oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm. Heat 1 teaspoon oil in a large nonstick skillet over medium high heat. Add swordfish, and saute 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.
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Category : Pasta