Spicy Crusted Swordfish With Citrus-Walnut Sauce

• 2 tablespoons Italian-seasoned breadcrumbs
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 3 teaspoons extra-virgin olive oil, divided
• 4 (6-ounce) swordfish steaks (about 1 inch thick)
• 1 cup water
• 2/3 cup uncooked couscous
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh mint
• 1/2 cup currants or raisins
• 1 teaspoon grated orange rind
• 1/2 cup fresh orange juice
• 2 tablespoons coarsely chopped toasted walnuts
• 1 tablespoon honey
• Cherry tomatoes (optional)

1. Combine first 6 ingredients in a bowl. Stir in 1 teaspoon oil. Rub spice mixture over both sides of swordfish. Cover and chill 30 minutes.
2. Bring water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Stir in lemon rind, lemon juice, 1/4 teaspoon salt, and mint. Set aside, and keep warm.
3. Combine 1 teaspoon oil, currants, orange rind, orange juice, walnuts, and honey in a small saucepan. Bring to a simmer. Set aside; keep warm.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add swordfish, and saute 5 minutes on each side or until fish flakes easily when tested with a fork. Serve with couscous, and drizzle with sauce. Garnish with cherry tomatoes, if desired.

italianseasoned breadcrumbs, ground cinnamon, ground ginger, pepper, salt, ground cumin, extravirgin olive oil, swordfish steaks, water, couscous, lemon rind, lemon juice, salt, fresh mint, currants, orange rind, orange juice, walnuts, honey, tomatoes

Taken from www.myrecipes.com/recipe/spicy-crusted-swordfish-with-citrus-walnut-sauce (may not work)