Swordfish Steak, Mango Salsa, Herbed Couscous and Grilled Zucchini

Ingredients

• 3 cup Mango (ripe but firm, diced (from about 2 large mangoes))
• 1 medium Red Bell Pepper (finely diced)
• 0.5 medium Red Onion (finely diced)
• 1 whole Jalapeno (seeds and ribs removed, finely minced)
• 0.5 cup Cilantro (fresh, chopped)
• 2 tbsp Lime Juice (freshly squeezed)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Black Pepper (freshly ground, optional)

Instructions

1. 1

   Prepare the produce. Carefully peel the mangoes and dice the flesh into 1/4-inch cubes. Finely dice the red bell pepper and red onion to a similar size. Mince the jalapeño after removing the seeds and ribs for controlled heat. Roughly chop the fresh cilantro.

2. 2

   In a medium-sized mixing bowl, combine the diced mango, red bell pepper, red onion, minced jalapeño, and chopped cilantro.

3. 3

   Drizzle the freshly squeezed lime juice over the mixture. Sprinkle with salt and optional black pepper. Gently toss with a spoon until all ingredients are evenly coated.

4. 4

   For the best flavor, cover the bowl and refrigerate for at least 15 minutes. This resting period is crucial as it allows the flavors to meld and deepen.

5. 5

   Before serving, give the salsa one final stir to redistribute the juices. Taste and adjust seasoning if necessary, adding more salt or lime juice as needed. Serve chilled.

Ingredients

• 1 cup Couscous (Standard Moroccan-style)
• 1.25 cup Vegetable Broth (Low-sodium recommended)
• 2 tbsp Extra Virgin Olive Oil
• 2 clove Garlic (Finely minced)
• 0.25 cup Fresh Parsley (Finely chopped)
• 2 tbsp Fresh Mint (Finely chopped)
• 2 tbsp Lemon Juice (Freshly squeezed)
• 0.5 tsp Salt (Or to taste)
• 0.25 tsp Black Pepper (Freshly ground)

Instructions

1. 1

   Toast Aromatics and Couscous

   • Heat the olive oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
   • Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to let it brown.
   • Add the dry couscous to the pot. Stir constantly for 1-2 minutes until the grains are lightly toasted and smell nutty.
2. 2

   Steam the Couscous

   • Pour the vegetable broth into the pot, add the salt, and stir once.
   • Bring the liquid to a rapid boil. As soon as it boils, immediately remove the pot from the heat.
   • Cover the pot with the lid and let it stand undisturbed for 5-7 minutes. The couscous will absorb all the liquid and steam perfectly.
3. 3

   Fluff and Season

   • After the resting time, remove the lid. Use a fork to gently fluff the couscous, breaking up any clumps and separating the grains.
   • Drizzle with the fresh lemon juice and sprinkle with the chopped parsley, mint, and black pepper.
   • Gently toss with the fork until all the ingredients are evenly distributed. Taste and adjust salt or lemon juice if needed.

Ingredients

• 4 pcs Zucchini (medium, about 800g total)
• 2 tbsp Olive Oil
• 1 tsp Garlic Powder
• 0.75 tsp Salt (or to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 pcs Lemon (cut into wedges, for serving)

Instructions

1. 1

   Prepare the Grill and Zucchini

   • Preheat your grill to medium-high heat (400-450°F / 200-230°C). Clean the grates well and lightly oil them to prevent sticking.
   • While the grill heats, wash and pat dry the zucchini. Trim off both the stem and blossom ends.
   • Slice each zucchini lengthwise into uniform planks, about 1/2-inch thick. Consistent thickness ensures even cooking.
2. 2

   Season the Zucchini

   • Place the zucchini planks in a large bowl or on a baking sheet.
   • Drizzle with olive oil, then sprinkle evenly with garlic powder, salt, and freshly ground black pepper.
   • Use your hands or tongs to gently toss the planks, ensuring each one is lightly coated on all sides with oil and seasonings.
3. 3

   Grill to Perfection

   • Place the seasoned zucchini planks directly on the hot grill grates, perpendicular to the bars to get the best grill marks.
   • Grill for 3-4 minutes on the first side, without moving them, until they are tender and have developed a nice char.
   • Using tongs, flip the planks and grill for another 3-4 minutes on the second side until tender-crisp. Be careful not to overcook, as they can become mushy.
4. 4

   Serve and Garnish

   • Carefully remove the zucchini from the grill and arrange them on a serving platter.
   • Squeeze the fresh lemon wedges over the hot zucchini for a burst of bright flavor.
   • Serve immediately as a delicious, healthy side dish.