Name: Grilled Swordfish and Pineapple Skewers with Couscous
Total time: 45 min
Ingredients: ½ cup extra-virgin olive oil, divided; 2 tablespoons honey; 2¾ teaspoons table salt, divided; 1 teaspoon grated lemon zest plus ¼ cup juice (2 lemons); ¼ teaspoon cayenne pepper; 1½ pounds skinless swordfish steak, 1 inch thick, cut into 32 (1-inch) pieces; 1 small pineapple, peeled, cored, and cut into 32 (1-inch) pieces; 1 large red onion, cut into 1-inch pieces; 1½ cups water; 1 teaspoon curry powder; 1¼ cups couscous; ½ cup sliced almonds, toasted

Why This Recipe Works

Sweet and tangy pineapple contrasted meaty swordfish and punchy red onion for these quick-cooking kebabs.

Before You Begin

You will need eight 12-inch metal skewers for this recipe. Discard or reserve smaller pieces of onion for another use. Scrape the grill grate clean before grilling. Serve with chopped mint.

Instructions

Whisk 5 tablespoons oil, honey, 2 teaspoons salt, lemon zest and juice, and cayenne together in large bowl. Reserve ⅓ cup marinade for serving. Pat swordfish dry with paper towels. Add swordfish, pineapple, and onion to remaining marinade and toss to coat. Thread 2 to 3 onion pieces, then 1 swordfish piece, then 1 pineapple piece onto each of eight 12-inch metal skewers. Repeat pattern 3 more times on each skewer and finish each skewer with 2 to 3 onion pieces.

Grill skewers over hot fire (covered if using gas), turning halfway through cooking, until swordfish registers 140 degrees, 8 to 12 minutes.

Bring water, curry powder, and remaining 3 tablespoons oil and ¾ teaspoon salt to boil in medium saucepan over medium-high heat. Stir in couscous, cover, and let sit off heat for 5 minutes. Stir in almonds. Transfer to platter and place skewers on top. Drizzle with reserved marinade. Serve.