Blackened swordfish with mango salsa and herbed couscous

Ingredients

For the swordfish

• 4 x 150g/6oz swordfish steaks
• 2 tbsp light olive oil
• 1 tbsp paprika
• 2 tsp celery salt
• 1 tsp onion powder
• 1 tsp cayenne pepper
• ½ tsp each of white and black pepper
• ½ tsp each dried oregano and thyme

For the couscous

• 4 servings of quick couscous
• 2 tbsp light olive oil
• 1 tbsp lime juice
• 2 tbsp coriander
• 2 spring onions very finely sliced

For the mango salsa

• 1 ripe, firm mango
• 1 red onion, very finely chopped
• 1 red finger chillies, seeded and finely chopped
• 2 tbsp fresh pomegranate seeds
• 4 tbsp chopped fresh coriander
• 2 spring onions, very finely sliced
• Juice of a lime
• 5 tbsp light olive oil
• Sea salt and freshly ground black pepper