Blackened Grilled Swordfish with Couscous

Fish + Spice + Grill = recipe for success!!!    :-)

 What you will need:

2 swordfish steaks

extra virgin olive oil

chef paul prudhomme's blackened redfish magic

Rub some olive oil on each side of the swordfish steaks - then coat with the blackening spices.  Let the steaks sit for about 15 minutes.  

(I totally cheated and got boxed couscous mix... but it's really good and easy... 

Forgive me?)

1 near east boxed couscous

1 & 3/4 cup chicken stock

1 tbsp olive oil

*Follow directions on box.  Tip = the box calls for water, use chicken stock though - it gives it so much more flavor!

I threw together a small blue cheese & walnut salad to go with everything - but we'll do salads another day!!

Heat up your grill pan (aren't you so glad you got one?  I mean - I know you got one for the prosciutto wrapped asparagus).  Add the steaks and cook for two minutes - then turn them 90 degrees and cook another two minutes.  Flip the steaks and cook for two more minutes.  It is fully cooked when just started to flake - Don't over cook the fish because it will be dry and terrible.

Take them off the grill and let them rest while you throw the salad together and finish the couscous.

Such a super, easy, quick dinner!  Blackened, grilled anything = tasty supper!