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Receta Couscous Pilaf With Swordfish And Mango Stir Fry

by Global Cookbook

Ingredientes

1 med onion - (5 ounce) minced 2 x garlic cloves finely minced 1/2 tsp grnd cumin 1/2 tsp paprika 1/4 tsp grnd cinnamon 1/4 tsp cayenne pepper 1 1/2 c. fat-free low-sodium canned chicken broth 5 ounce raw instant couscous 1 lb swordfish steak, abt 2" thick

1 med ripe navel orange 3 Tbsp. fresh orange juice 1 tsp cornstarch 1 Tbsp. canola oil 2 x garlic cloves chopped 1/4 lb thin asparagus trimmed, and cut into 1" pcs 1/3 c. minced fresh mint (or possibly flat-leaf parsley) 1/2 x fresh lemon

Direcciones

1. In a medium saucepan, bring onion, garlic, cumin, paprika, grnd cinnamon, cayenne pepper, and chicken broth to a rapid boil. Boil, uncovered, for 2 min. Stir in couscous; cover and remove from heat. Let stand 5 min.
2. Meanwhile, cut swordfish into 8 pcs of equal size. Set aside.
3. Working over a small bowl to catch any juice, peel orange, removing all of the white pith. Slice crosswise into 4 slices. Set aside. Add in the orange juice to any juice in the bowl, Add in cornstarch, stirring till dissolved. Set aside.
4. Heat a large nonstick skillet or possibly wok over high heat, swirl in the canola oil, and add in the garlic. Stir-fry for 15 seconds. Add in the swordfish and asparagus and stir-fry for 4 min, turning the swordfish carefully.
5. Stir the sauce again and add in to the wok. Continue to stir-fry for another 1 to 2 min, till swordfish is opaque throughout and nicely coated. Add in the orange slices and mint. Cook for another 30 seconds.
6. To serve, fluff the couscous with a fork and pile into the center of a large platter. Cover and surround with swordfish stir-fry mix. Squeeze the lemon over all. Serve at once.
7. This recipe yields 4 servings.

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