This recipe comes courtesy of Risotto’s Chef Edward Bizzarro.
Tuscan Swordfish
Ingredients
8oz swordfish
6oz Israeli couscous
5oz artichokes hearts
5oz shiitake mushrooms
1 oz capers & 1oz caper juice
¼ red onion (diced)
2 cloves minced garlic
3 spears asparagus
1 oz truffle oil
1oz toasted pine nuts
A simple, yet elegant dish that blends a nice selection of Mediterranean flavors while being low in fat and quick and easy to prepare.
Directions:
- Grill the swordfish filet.
- Saute garlic and onion in pan, then add shiitake mushrooms, followed by the artichoke.
- Once they’re hot, add capers and caper juice.
- Heat and place couscous in center of plate.
- Place swordfish filet atop couscous.
- Cover with sautéed mixture of artichoke mushroom and capers.
- Grill asparagus and place on plate.
- Finish with light drizzle of truffle oil and toasted pine nuts.
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