Ingredients
½lbplum tomatoes,(about 4)
1½tspWine vinegar
3tbspolive oil
½tspdried oregano
fresh-ground black pepper
1¾tspsalt
2scallions,including green tops
1fennel bulb
1summer squash
2½cupscanned low-sodium chicken broth,or homemade stock
1cupcouscous
2lbsswordfish steaks
Preparation
In a blender, combine the tomatoes with the vinegar, 1 tablespoon of the oil, ¼ teaspoon of the oregano, ¼ teaspoon pepper, and ½ teaspoon of salt.
Pulse to combine, leaving small chunks of chopped tomato. Don’t puree or the vinaigrette will be too frothy.
In a large saucepan, heat 1 tablespoon of the oil over moderate heat. Add the scallions and fennel and cook, stirring, for 2 minutes
Stir in the squash, the remaining teaspoon oregano, and ¼ teaspoon pepper. Cover and cook for 4 minutes. Add the broth and bring to a simmer
Stir in 1 teaspoon of the salt and the couscous. Cover.
Remove the pot from the heat and let the couscous stand for 5 minutes. Fluff with a fork.
Meanwhile, in a large nonstick frying pan, heat the remaining 1 tablespoon oil over moderately high heat.
Sprinkle the swordfish with the remaining ¼ teaspoon salt and ⅛ teaspoon of pepper
Add the fish to the pan and cook for 3 minutes. Turn and cook for 2 to 3 minutes longer for ¾-inch-thick steaks until golden brown and just done.
Serve the swordfish on the couscous and top each steak with tomato vinaigrette.
