Swordfish Steaks with Moroccan Spice Rub and Couscous

I have always wanted to travel to Morocco. There is something about the culture, the landscape, and of course, the food, that has always intrigued and allured me. Moroccan cuisine is exotic because of the delicate mix of intricate spices like cumin, cinnamon, coriander and ginger. But it is also a cuisine that is quite simple and readily accessible here in the United States. Couscous -- a Moroccan staple -- can be found on almost all supermarket shelves, and traditional dishes like tagine are slow-cooked stews that require little active cooking.

Argan oil is a lesser-known ingredient to Americans. Argan is a tree species indigenous to the deserts of Morocco. The oil that is extracted from the fruits of the tree is golden-hued and has a distinctively nutty flavor. It can be purchased at specialty stores and fine groceries. I first discovered it at the Marché Biologique at the Rennes Metro stop in Paris, and I've seen it at on occasion at the Columbus Circle Whole Foods in New York.

In some ways, French colonial influence has influenced Moroccan cooking -- though perhaps the influence is reversed. Many French restaurants have adopted Moroccan spicing to their dishes, all the while retaining traditional western preparations. The French love couscous, spices, and Moroccan patisserie and street food; some of the most popular carry-out places in Paris are the falafel joints, and almost every street has its resident North African kebab window. Moroccan restaurants are rife in Paris, especially in the Marais district, in the 3e and 4e arrondissements on the Left Bank. My favorite is 404 Restaurant Familial, where the sexy, dark décor, sumptuous food, and full-bodied Moroccan wines make for a delicious and authentic dining experience.

This recipe for Swordfish Steaks and Couscous is a very simple dish, made more interesting by a simple Moroccan spice rub. With its western preparation, it could very easily be found on a menu at a French restaurant. This meal is very healthy, low in fat, and an excellent source of protein and whole grain, if you use whole-wheat couscous. The toasted almonds and wine-soaked raisins make this light couscous side dish absolutely scrumptious and rich-tasting, especially with a touch of Argan oil. I recommend pairing this dish with a white wine like Joseph Druhin Macon-Village (2005). The white fruit flavors of apple, the crisp mineral tonality, and the hint of anise are perfect complements for the spices in this dish.


SWORDFISH STEAKS WITH MOROCCAN SPICE RUB AND COUSCOUS

Serves 4

4 Swordfish steaks
Olive Oil

For the spice rub
1 Tbsp Coriander
1 Tbsp Cumin
1 Tbsp Chile
1 Tbsp Brown Sugar
1 tsp Salt
1/2 tsp Cinnamon
1/2 tsp ground Fennel Seed
1/2 tsp ground Black Pepper

For the couscous
2 c Whole Wheat Couscous
1/4 cup Golden Raisins
1/2 cup sweet Marsala wine
1/2 cup slivered Almonds
2 c Chicken stock
2 c water
Olive oil
Salt and pepper, to taste


Mix all spice rub ingredients together in a large bowl. Brush swordfish steaks with olive oil, then coat fish in the spices, rubbing the mix over all sides. Set aside, and allow to marinate for at least 1hr.

Turn oven broiler to high. Place a cast iron pan in oven to heat up for about 15 minutes before cooking fish.

In a small baking dish, toast almond slivers under broiler until browned and fragrant. Set aside.

In a small sauté pan, bring Marsala wine to a boil, add golden raisins, and reduce to a thick syrup, until wine evaporates as much as possible. Set aside.

In a medium-sized pot, bring water and chicken stock to a boil. Stir in couscous, cover, and remove from heat. Let stand 5 minutes until all water is absorbed, then fluff with a fork, adding almonds and raisins, salt and pepper to taste.

Being extremely careful of the hot cast iron pan, take it out of the oven, and quickly arrange swordfish steaks before returning pan, with fish, directly under the broiler. The heat of the pan will help cook the steaks more thoroughly, and it will sear and caramelize the rub. Broil swordfish steak for 7 mins under broiler on one side, turn to other side for 4-5 mins if necessary. Swordfish will be done when it is white and opaque, and moist on the inside.

Serve swordfish atop a mound of couscous with a drizzle of argan oil. This meal goes well with vegetables such as zucchini, yellow squash, and asparagus, roasted in the oven in olive oil and salt and pepper. Serve meal with Macon-Villages, and finish with a plate of Moroccan pastries such as Gazelle Horns, a simple ambrosia of oranges, mint, and honey, and a soothing cup of Moroccan mint tea.

Bon appétit!