Metro Bis: Prosperi Tomato-Curry Swordfish Couscous Recipe - Chef Christopher Prosperi

Serves: 4
Conversion Chart: Here >>

Ingredients:
1 cup Les Moulins Mahjoub M’hamsa couscous, cooked in boiling, salted water until al dente, strained and reserved
2 tablespoons olive oil
1 pound swordfish cut into 1-inch cubes
1 teaspoon kosher salt
1 cup diced onion
3 cloves garlic, sliced
1 cup chopped, fresh plum tomato
1 tablespoon curry powder
¼ cup golden raisins
½ cup white wine
2 tablespoons unsalted butter
2 tablespoons chopped, fresh parsley

Procedure:
Heat the oil in a large sauté pan over medium heat. Toss the swordfish with the kosher salt and place in the hot pan. Sear on all sides and remove from pot and set aside.

Now add the onion and cook for 1–2 minutes or until lightly caramelized. Add the sliced garlic and cook for 1 more minute. Then add the tomatoes, curry powder, and raisins and cook for 2–3 minutes. Pour in the white wine and simmer for 2 minutes. Stir in the butter, the reserved swordfish pieces, and the cooked couscous. Finish with chopped parsley. Taste and adjust with salt and pepper, if necessary.




Restaurant: Metro Bis, 928 Hopmeadow Street, Simsbury, CT, USA
Recipe Type: Authentic
Submitted By: Chef Christopher Prosperi
Recipe Author: Chef Christopher Prosperi
Recipe Source: http://cptv.vo.llnwd.net/o2/ypmwebcontent/mcnicolpants/faithmiddletonscouscousrecipekit.pdf

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