Swordfish with Tomatoes and Couscous

INGREDIENTS

• 2 C water
• 2 T butter or margerine
• 1 C couscous
• 1 lb. swordfish, cut 3/4 inch thick (mako shark or salmon steaks may also be used)
• 2 T fresh ground pepper
• 1 t lemon peel, grated
• 4 medium size tomatoes
• 1 slice fresh bread, cut into crumbs
• 1 clove garlic, minced
• 1 green onion, sliced thin
• 1 T fresh basil, chopped
• 4 T fresh parsley, chopped
• Dash fresh ground pepper
• Lemon wedges

1. Combine the water, butter, and couscous in a 2-quart bowl and cover with plastic wrap and vent the plastic wrap. Microwave 4 minutes. Stir. Recover and cook 4 minutes more. When done fluff with a fork to remove lumps. Set aside.
2. Cut swordfish into four 4-ounce pieces and place around the outer rim of a 10-inch pie plate or serving dish. Sprinkle the top of each steak with 1/2 teaspoon pepper-and 1/4 teaspoon lemon peel, pressing the pepper and lemon into the surface of the fish with the heel of your hand.
3. Cut the stem parts off the tomatoes and carefully cut a 1/4 inch slice off the top; set the slices aside. Put the tomatoes in the center of the fish dish, cut-side up.
4. CoarsIy chop the tomato tops and combine them in a small bowl with the remaining ingredients, except the lemon wedges. Spoon the tomato-herb mix on top of the tomatoes. Cover the dish with wax paper and Microwave on medium (50%) power 10 to 12 minutes, until the fish is opaque and flakes easily, and the tomatoes are heated through.
5. Reheat couscous for 1 minute. Spoon about 1/2 cup couscous onto each plate and place a swordfish and tomato serving on top of couscous.
6. Serve with lemon wedges.

Serves 4

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