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Ed Baines

Grilled Swordfish with Couscous

Serves 4

Ingredients

For the couscous

For the marinade/dressing

  • Bunch of fresh oregano
  • ½ tsp maldon salt or a good pinch of fine salt
  • 1 red chilli, deseeded and finely chopped
  • 2 tomatoes , finely chopped
  • 2 tsp white wine vinegar
  • 5 tbsp extra virgin olive oil
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Method

  1. Soak the couscous in boiling water and place in a bowl to one side.
  2. To make the marinade, finely chop the oregano and grind together with the salt. Add the chopped red chilli and grind this in as well. Put the ground mixture into a bowl, add the finely chopped tomatoes and stir the mixture well. Add the vinegar and olive oil, stir all the ingredients together and place to one side.
  3. Cut the fish into slices about 5cm wide. Put these in a large dish and spoon over one third of the marinade. Turn to coat well. Allow the fish to sit in this mixture for a couple of minutes.
  4. Finish preparing the couscous. Finely chop the cucumber and very finely chop the red onion. Add these to the warm couscous, pour in the remaining marinade and stir through thoroughly.
  5. Remove the swordfish from the dish and grill on the preheated hot barbecue for one minute each side. Serve the swordfish on top of the couscous with a good squeeze of lemon juice.
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