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  • 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


  • 1.

    Heat a frying pan. Brush the fish all over with oil. Next mix all the spices together and dip each piece of fish in the mix, ensuring it is well coated.

  • 2.

    Put the remaining oil in the pan then add the fish. Cook for 1-2 minutes each side. Drain well on kitchen paper.

  • 3.

    Cook the couscous according to the packet instructions.

  • 4.

    Add all the remaining ingredients along with plenty of seasoning then mix really well.

  • 5.

    Meanwhile make the mango salsa.  Peel the mangoes and cut the flesh into 1cm/½ inch dice. Place in a bowl with the red onion, chilli, coriander, spring onions, lime juice and olive oil. Season to taste and set aside at room temperature to allow the flavours to combine.

  • 6.

    Serve the swordfish with a good spoonful of the couscous and finish by drizzling over the mango salsa. 

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