Ingredients
>
1 lemon
>
2 cups grape tomatoes, diced
>
3/4 cup Kalamata olives, pitted and diced
>
1/3 cup chopped fresh parsley
>
3 tbsp olive oil, divided
>
4 (6 oz) swordfish steaks, about 1-inch thick
>
1 cup couscous
Steps
1
Into a medium bowl, grate 2 tsp zest from lemon. Cut lemon into wedges and set aside. To bowl, add tomatoes, olives, parsley, and 1 tbsp oil. Season with salt and pepper and toss to combine. Set aside.
2
Pat steaks dry with paper towels. Brush both sides lightly with remaining 2 tbsp oil and season with salt and pepper.
3
Set grill to medium-high. Clean and oil grates to prevent sticking. Place steaks directly on hot grates. Grill until grill marks appear and fish releases easily and is cooked through, 4–6 min. per side. Transfer swordfish to a platter and rest 5 min.
4
Meanwhile, cook couscous according to package directions. Fluff with a fork. Spoon the tomato-olive relish over fish. Serve with lemon wedges and couscous.
