Swordfish With Couscous Salad

• 1 can anchovy fillets
• 2 tablespoons olive paste
• 2 cloves garlic, minced
• 1 cup basil leaves
• Coarse salt and freshly ground pepper to taste
• 1 tablespoon extra-virgin olive oil (basil-flavored if available)
• 4 1-inch swordfish steaks, about 6 ounces each (marlin or shark may be substituted)
• 1 1/2 cups couscous
• 3 cups boiling water
• 4 sun-dried tomatoes packed in oil, chopped
• 4 scallions, chopped
• 4 lemon quarters
• Basil sprigs

1. Combine the anchovies, olive paste, garlic, half the basil leaves, salt and pepper with the olive oil.
2. Mash together with a mortar and pestle until you have a paste.
3. (Or use a blender.)
4. Spread the anchovy mixture over the fish on both sides.
5. Pour the couscous into a bowl, and add the boiling water.
6. Fluff it with a fork and cool.
7. Add the sun-dried tomatoes and scallions, and mix well.
8. Season to taste with salt and pepper.
9. Preheat grill.
10. Grill the steaks for three to four minutes on each side, or until they are cooked to your liking.
11. Meanwhile, snip the remaining basil leaves with scissors and stir them into the couscous.
12. Garnish the fish with lemon quarters and basil sprigs.
13. Serve, passing the couscous separately.

anchovy fillets, olive paste, garlic, basil, salt, extravirgin olive oil, swordfish, couscous, boiling water, tomatoes, scallions, lemon quarters, basil

Taken from cooking.nytimes.com/recipes/6942 (may not work)