Rosemary Swordfish with North African Corn on the Cob

We have a savory/North African focus again tonight! I cooked up some delectable swordfish flavored with rosemary and fresh oregano and then paired it with cous-cous and spiced corn on the cob. The corn was uniquely spiced with Middle Eastern/North African flavors, which served to complement the fish. Finally, the cous cous was flavored with curry to round out the meal.

This is a very fast meal to prepare yet appears exotic and exciting when presented. Prepare these dishes for yourself or for guests when you do not have a lot of time but want to impress! (Or simply, of course, enjoy a delicious meal yourself.....!)

Rosemary Swordfish
I used a grill pan when preparing this fish to allow the pocketed cooking method that fry pans do not provide. However, feel free to substitute a large fry pan if you do not have a grilling one!

Heat a small amount of olive oil in a pan over medium heat. Add two cloves of minced garlic and saute for 3 minutes. Before putting the swordfish in the pan, sprinkle one side with black pepper and rosemary. Cut up fresh oregano and put on top of fish. Place fish in pan with the spiced side down. Add the same spices (black pepper, rosemary, and fresh oregano) onto the top of the fish when it is in the pan. Pour some white wine over the top of the fish onto the pan. Add some more spice if needed! I used about 1/4 cup of wine at most.

Cook the fish for 5-7 minutes depending on the thickness of your swordfish and then flip it over. You'll want to flip when the change in color (as it cooks) is just over halfway up the sides of the fish. Cook for another 5-7 minutes or until done. Test by cutting the fish in half with your spatula. Hint: If it does not cut easily, it's probably not done!

North African Corn on the Cob
The delicious spices added to the fresh corn on the cob provides an exciting twist to a staple summer vegetable. And best of all? This recipe takes just a few minutes! You can see from the link that you are simply melting some butter and adding some spice! I used fake butter to increase the health of this vegetable and ignored the ginger since I am not a huge fan. This worked out very well!

And, as normal, I simply used the microwave for the corn. 2.5 minutes per cob! Just wrap in wax paper. This is far simpler than boiling and, as far as I can judge, produces the same results.

Enjoy your meal when it's hot!