• For the couscous

  • 250g instant couscous

  • ½ cucumber

  • ½ red onion

  • 675g fillet of swordfish

  • juice of 1-2 lemons, to serve

  • 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


  • 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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