Ingredients (serves 4)
2 lbs swordfish (cut into 8 oz pieces)
2 zucchini (cut into small pieces)
1 10 oz pack of cous cous
1 pinch of saffron
4 oz of capers
1 white onion (sliced thin)
1 8 oz can San Marazano peeled tomatos
1 fennel bulb (diced)
1 tbsp fennel pollen
2 cloves garlic
4 tbsp butter
2 quarts water
¼ c olive oil
1 ½ c white wine
salt and pepper to taste
Start by boiling two quarts of water with one of the lemons, the saffron, half the butter, one clove of garlic, and the fennel pollen. Salt and pepper to your liking.
While the water boils, sauté the zucchini in half the olive oil for three minutes or until cooked. Then pour the boiling water over the cous cous and cover with plastic wrap for eight minutes.
While the cous cous cooks sauté the onion, fennel, and garlic in the rest of the olive oil. When they have become soft, deglaze with the white wine. Reduce the wine by half and then add the tomatoes. Season the fish and cook it for two minutes on each side on a hot grill.
When the fish is cooked remove the wrap from the cous cous. Fluff it with a fork and place the zucchini on top followed by the fish and the sauce.