### Spicy Sicilian Swordfish Steaks with Citrus Saffron Couscous
Hello, fellow food enthusiasts!
Today, I’m absolutely thrilled to bring a splash of the Mediterranean into your kitchen with a dish that’s brimming with bold Sicilian flavors. If you’ve been with me here at Al’s Cooking Blog for a while, you’ll know I absolutely adore experimenting with diverse cuisines and vibrant ingredients. This time, we’re diving headfirst into the Italian coastline with these delightful Spicy Sicilian Swordfish Steaks paired perfectly with a refreshing Citrus Saffron Couscous.
Swordfish is a marvelously meaty fish that holds up incredibly well to robust flavors. This dish will take you less than an hour from start to finish but will feel like a mini trip to a seaside trattoria in Sicily. Honestly, there’s something so rejuvenating about combining the spicy kick of garlic and red pepper flakes with the zesty freshness of citrus. And don’t even get me started on those saffron-infused couscous pearls that just dance on your palate with each bite!
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### Ingredients:
#### For the Swordfish Steaks:
– 4 swordfish steaks (200g each)
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp crushed red pepper flakes
– 1 tsp garlic powder
– ½ tsp salt
– ½ tsp black pepper
– Juice of 1 lemon
– Zest of 1 lemon
#### For the Citrus Saffron Couscous:
– 1 cup couscous
– 1 ¼ cups vegetable broth
– 1 pinch saffron threads
– 1 tbsp olive oil
– Zest of 1 orange
– Juice of 1 orange
– ¼ cup chopped fresh parsley
– ¼ cup toasted slivered almonds
– Salt to taste
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### Method:
#### Prepare the Swordfish Steaks:
1. **Marinate the Swordfish:**
– In a small bowl, mix together 2 tbsp olive oil, 1 tsp paprika, 1 tsp crushed red pepper flakes, 1 tsp garlic powder, ½ tsp salt, ½ tsp black pepper, juice of 1 lemon, and zest of 1 lemon.
– Rub the marinade evenly over the 4 swordfish steaks and let them marinate for at least 30 minutes.
2. **Cook the Swordfish:**
– Preheat a grill or grill pan over medium-high heat.
– Once hot, place the swordfish steaks on the grill.
– Grill the steaks for roughly 4-5 minutes on each side, or until they are opaque and cooked through.
#### Prepare the Citrus Saffron Couscous:
3. **Infuse the Saffron:**
– In a small pot, heat 1 ¼ cups vegetable broth until it comes to a gentle simmer.
– Add a pinch of saffron threads to the broth and let it infuse for 5 minutes.
4. **Cook the Couscous:**
– In a large bowl, add 1 cup couscous and 1 tbsp olive oil. Stir to coat the couscous with the oil.
– Pour the hot saffron-infused broth over the couscous.
– Cover the bowl with a lid or cling film and let it sit for 10 minutes to absorb the broth.
5. **Fluff and Add Flavours:**
– After 10 minutes, fluff the couscous with a fork.
– Stir in the zest of 1 orange, juice of 1 orange, ¼ cup chopped fresh parsley, ¼ cup toasted slivered almonds, and salt to taste.
#### Serve:
6. **Plate the Dish:**
– Serve the grilled swordfish steaks on a platter, accompanied by a generous serving of the citrus saffron couscous.
– Garnish with extra lemon or orange slices, if desired. Enjoy!
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There you have it – a delectable dish that promises to brighten up your dinner table and transport you straight to the sun-kissed coast of Sicily. I absolutely love how the swordfish’s firm texture and rich flavor get a zesty, spicy kick from the marinade, while the citrus saffron couscous adds an elegant, aromatic contrast. It’s a recipe that is as delightful to the eyes as it is to the taste buds.
If you do try this recipe (and I sincerely hope you do), please let me know how it turned out in the comments below. I always love hearing from you and seeing your brilliant recreations.
Buon appetito!
-Al
Ingredients
### Ingredients:
#### For the Swordfish Steaks:
– 4 swordfish steaks (200g each)
– 2 tbsp olive oil
– 1 tsp paprika
– 1 tsp crushed red pepper flakes
– 1 tsp garlic powder
– ½ tsp salt
– ½ tsp black pepper
– Juice of 1 lemon
– Zest of 1 lemon
#### For the Citrus Saffron Couscous:
– 1 cup couscous
– 1 ¼ cups vegetable broth
– 1 pinch saffron threads
– 1 tbsp olive oil
– Zest of 1 orange
– Juice of 1 orange
– ¼ cup chopped fresh parsley
– ¼ cup toasted slivered almonds
– Salt to taste
Method
### Method:
#### Prepare the Swordfish Steaks:
1. **Marinate the Swordfish:**
– In a small bowl, mix together 2 tbsp olive oil, 1 tsp paprika, 1 tsp crushed red pepper flakes, 1 tsp garlic powder, ½ tsp salt, ½ tsp black pepper, juice of 1 lemon, and zest of 1 lemon.
– Rub the marinade evenly over the 4 swordfish steaks and let them marinate for at least 30 minutes.
2. **Cook the Swordfish:**
– Preheat a grill or grill pan over medium-high heat.
– Once hot, place the swordfish steaks on the grill.
– Grill the steaks for roughly 4-5 minutes on each side, or until they are opaque and cooked through.
#### Prepare the Citrus Saffron Couscous:
3. **Infuse the Saffron:**
– In a small pot, heat 1 ¼ cups vegetable broth until it comes to a gentle simmer.
– Add a pinch of saffron threads to the broth and let it infuse for 5 minutes.
4. **Cook the Couscous:**
– In a large bowl, add 1 cup couscous and 1 tbsp olive oil. Stir to coat the couscous with the oil.
– Pour the hot saffron-infused broth over the couscous.
– Cover the bowl with a lid or cling film and let it sit for 10 minutes to absorb the broth.
5. **Fluff and Add Flavours:**
– After 10 minutes, fluff the couscous with a fork.
– Stir in the zest of 1 orange, juice of 1 orange, ¼ cup chopped fresh parsley, ¼ cup toasted slivered almonds, and salt to taste.
#### Serve:
6. **Plate the Dish:**
– Serve the grilled swordfish steaks on a platter, accompanied by a generous serving of the citrus saffron couscous.
– Garnish with extra lemon or orange slices, if desired. Enjoy!
