6 (9 oz.) swordfish fillets
24 grape tomatoes
6 teaspoons lime and garlic seasoning
1 tablespoon herb oil (olive oil combined with Italian seasoning)
Cooking spray, as needed
¼ cups fennel cream sauce (recipe above)
1 recipe couscous (recipe above)
Season both sides of the swordfish with lime and garlic seasoning. Spray with cooking spray, then broil on each side for 2-3 minutes, or until the fish reaches 140 degrees on a hot grill. Heat herb oil in a small sauté pan over high heat, then quickly add tomatoes and cook for two minutes.
Warm the couscous. Divide among six plates; set swordfish over couscous. Divide the tomatoes over the swordfish on one side; ladle warm fennel cream sauce on the other side.
