Swordfish is coated in a paprika flour and pan fried until golden. The fish is then topped with a tomato, olive & caper tapenade and elegantly presented atop a bed of couscous for a wholesome and flavoursome dining experience.
Tomato & Olive Tapenade with Swordfish
Tomato & Olive Tapenade with Swordfish
with couscous
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Capers
- Couscous
- Cucumber
- Fish
- Fresh Oregano
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Line-caught Swordfish Fillet
- Line-caught Swordfish Fillets
- Mixed Olives
- Paprika Flour
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SALTY TAPENADE
Drain and roughly slice the mixed olives. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped Tomato and cook until softened, 2-3 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener, and the chopped Capers until heated and combined, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LOAD WITH FLAVOUR
Add the diced Cucumber to the bowl of Couscous and toss together with ½ the lemon juice (to taste). Set aside.
FRY THE Fish
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Place the paprika flour into a shallow bowl and lightly season. Coat the Fish in the paprika flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
WHAT A PLATE!
Plate up the Cucumber Couscous and top with the crispy fish. Top the fish with the tapenade and drizzle with the remaining lemon juice. Garnish it all with the remaining oregano. Dive in, Chef!
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SALTY TAPENADE
Drain and roughly slice the mixed olives. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped Tomato and cook until softened, 2-3 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener, and the chopped Capers until heated and combined, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
LOAD WITH FLAVOUR
Add the diced Cucumber to the bowl of Couscous and toss together with ½ the lemon juice (to taste). Set aside.
FRY THE Fish
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Place the paprika flour into a shallow bowl and lightly season. Coat the Fish in the paprika flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
WHAT A PLATE!
Plate up the Cucumber Couscous and top with the crispy fish. Top the fish with the tapenade and drizzle with the remaining lemon juice. Garnish it all with the remaining oregano. Dive in, Chef!
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SALTY TAPENADE
Drain and roughly slice the mixed olives. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped Tomatoes and cook until softened, 3-4 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener, and the chopped capers until heated and combined, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LOAD WITH FLAVOUR
Add the diced Cucumber to the bowl of Couscous and toss together with ½ the lemon juice (to taste). Set aside.
FRY THE Fish
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Place the paprika flour into a shallow bowl and lightly season. Coat the Fish in the paprika flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
WHAT A PLATE!
Plate up the Cucumber Couscous and top with the crispy fish. Top the fish with the tapenade and drizzle with the remaining lemon juice. Garnish it all with the remaining oregano. Dive in, Chef!
FLUFFY Couscous
Boil the kettle. Place the Couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SALTY TAPENADE
Drain and roughly slice the mixed olives. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped Tomatoes and cook until softened, 3-4 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener, and the chopped capers until heated and combined, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
LOAD WITH FLAVOUR
Add the diced Cucumber to the bowl of Couscous and toss together with ½ the lemon juice (to taste). Set aside.
FRY THE Fish
Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Place the paprika flour into a shallow bowl and lightly season. Coat the Fish in the paprika flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season.
WHAT A PLATE!
Plate up the Cucumber Couscous and top with the crispy fish. Top the fish with the tapenade and drizzle with the remaining lemon juice. Garnish it all with the remaining oregano. Dive in, Chef!
Frequently Asked Questions
What is the preparation time for Tomato & Olive Tapenade with Swordfish?
The preparation time for Tomato & Olive Tapenade with Swordfish with couscous is between 20 and 40 minutes.
What is the total time required to make Tomato & Olive Tapenade with Swordfish with couscous?
The total time required to make Tomato & Olive Tapenade with Swordfish with couscous is between 30 and 50 minutes.
How many servings does Tomato & Olive Tapenade with Swordfish provide?
4 servings
What are the main ingredients in Tomato & Olive Tapenade with Swordfish?
Capers, Couscous, Cucumber, Fish, Fresh Oregano, Garlic Clove, Garlic Cloves, Lemon Juice, Line-caught Swordfish Fillet, Line-caught Swordfish Fillets, Mixed Olives, Paprika Flour, Tomato, Tomatoes
What is the nutritional information of Tomato & Olive Tapenade with Swordfish?
Calories: 561, Carbs: 57 grams, Fat: grams, Protein: 43.1 grams, Sugar: 8.2 grams, Salt: 514 grams
How do I prepare Tomato & Olive Tapenade with Swordfish?
SALTY TAPENADE: Drain and roughly slice the mixed olives. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the grated garlic until fragrant, 1-2 minutes (shifting constantly). Add the chopped tomato and cook until softened, 2-3 minutes. Mix through ½ the chopped oregano, the sliced olives, a drizzle of olive oil, seasoning, a sweetener, and the chopped capers until heated and combined, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. FLUFFY COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. LOAD WITH FLAVOUR: Add the diced cucumber to the bowl of couscous and toss together with ½ the lemon juice (to taste). Set aside. FRY THE FISH: Return the pan to medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. Place the paprika flour into a shallow bowl and lightly season. Coat the fish in the paprika flour. When hot, fry the fish until golden, 3-4 minutes per side. In the final minute, baste with a knob of butter. Remove from the pan and season. WHAT A PLATE!: Plate up the cucumber couscous and top with the crispy fish. Top the fish with the tapenade and drizzle with the remaining lemon juice. Garnish it all with the remaining oregano. Dive in, Chef!
What should be prepared from my kitchen to make Tomato & Olive Tapenade with Swordfish?
Capers, Couscous, Cucumber, Fish, Fresh Oregano, Garlic Clove, Garlic Cloves, Lemon Juice, Line-caught Swordfish Fillet, Line-caught Swordfish Fillets, Mixed Olives, Paprika Flour, Tomato, Tomatoes
How many calories does Tomato & Olive Tapenade with Swordfish have?
561 calories
How much fat content does Tomato & Olive Tapenade with Swordfish have?
grams
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