Greek Swordfish with Couscous Recipe

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Seasoned swordfish served with Greek yogurt sauce, lettuce, tomatoes, and whole grain couscous. Brought to you by dLife®

This recipe is:

Diabetic Friendly

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Greek Swordfish with Couscous Recipe
  • Prep: 30 min. Cook: 5 min.
  • Yield: 4 Servings
    •
30 5 35

Ingredients

  • 1 cup whole grain couscous, cooked
  • 1-1/2 lb swordfish fillets, cut into 12-1/2-inch thick strips
  • 4 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon oregano leaves
  • 1 teaspoon ground thyme
  • 1 cup plain whole milk yogurt
  • 1 medium cucumber, halved lengthwise, seeded, and chopped
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoons salt, to taste, optional
  • 1/2 teaspoons black pepper
  • 3 cups shredded iceberg lettuce
  • 2 cups chopped tomatoes

Directions

  • In large bowl, gently mix fish, 2 minced garlic cloves, lemon juice, oregano, and thyme.
  • Cover, and refrigerate 20 minutes, stir occasionally.
  • In small bowl, mix yogurt, cucumber, vinegar, salt, pepper, and remaining 2 minced garlic cloves. Set aside.
  • Coat large nonstick pan with cooking spray and place over medium heat.
  • Remove swordfish from refrigerator. Transfer to hot pan. Cook swordfish until opaque, about 2-3 minutes per side.
  • Cook couscous according to package directions.
  • To serve, arrange equal portions of swordfish, lettuce, tomatoes, yogurt sauce, and couscous on each plate. Serve immediately.

Nutritional Facts 1 serving equals 364 calories, 11 g fat (3 g saturated fat), 214 mg sodium, 20 g carbohydrate, 44 g protein. Diabetic Exchanges: 5-1/2 lean meat, 1-1/2 vegetable, 1 fat, 1/2 starch, 1/4 milk.

Originally published as Greek Swordfish with Couscous Provided by dLife®

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