Grilled Lemon Basil Swordfish with Garlic Herb Couscous and Charred Zucchini

Ingredients

• •4 swordfish steaks (about 6 oz each)
• •2 lemons (1 sliced, 1 juiced)
• •3 tablespoons olive oil
• •2 tablespoons fresh basil, chopped
• •2 cloves garlic, minced
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 cup couscous
• •1 1/4 cups chicken or vegetable broth
• •2 tablespoons fresh parsley, chopped
• •1 medium zucchini, sliced lengthwise
• •1/2 teaspoon paprika
• •1 tablespoon butter

Instructions

1. 1

   Preheat your grill to medium-high heat.

2. 2

   In a small bowl, whisk together the lemon juice, olive oil, minced garlic, chopped basil, salt, and black pepper.

3. 3

   Brush the swordfish steaks with the lemon-basil mixture and let them marinate for 10 minutes.

4. 4

   While the swordfish marinates, bring the chicken or vegetable broth to a boil in a medium saucepan.

5. 5

   Stir in the couscous, cover, and remove from heat. Let it stand for 5 minutes, then fluff with a fork and mix in the butter and parsley.

6. 6

   Toss the zucchini slices with 1 tablespoon olive oil, paprika, and a pinch of salt.

7. 7

   Grill the swordfish steaks for 4-5 minutes per side, or until cooked through and lightly charred.

8. 8

   Place the zucchini slices on the grill and cook for 2-3 minutes per side until charred and tender.

9. 9

   Serve the grilled swordfish with the garlic herb couscous and charred zucchini slices on the side.