Heat grill on high temperature, brush each side with olive oil and season both sides of swordfish with salt and pepper and grill 3-4 minutes on both sides.
Heat oven to 450 degrees, place ½ cup of couscous per person on a sizzle platter. Place in oven and cook until warmed and couscous becomes slightly crunchy.
Place couscous in center of plate and top with swordfish, garnish with marinated tomatoes and sauce of your choice.
1 tablespoon butter lightly salted
¼ cup fine sliced scallions
½ cup pine nuts
½ pound pearl (large) couscous
2 each bay leaves
1 2/3 cups water
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoon minced fresh parsley
Melt butter in a medium sauce pot over medium high heat and add scallions, pine nuts and couscous and cook stirring frequently until couscous starts to toast and turn light brown, about 4-6 minutes.
Add salt and pepper to water with bay leaves and bring to a boil.
Pour over couscous mixture and cover tightly, allow to steam 15-20 minutes until tender. Remove bay leaves and add fresh parsley.
Spread on to a cookie sheet or pan and place in refrigerator to cool. Will last cooled up to 4 days.
Fennel Cream Sauce
2 tablespoons Butter lightly salted
6 ounces fennel 1 inch rough chop
1 ½ ounces onion (Spanish) rough chop
¾ tablespoon brandy
1/8 cup dry sherry
1/8 cup chardonnay
¾ cup heavy cream
1/3 teaspoon kosher salt
Pinch white pepper
½ teaspoon pernod
1. Melt butter in medium sized sauce pan over medium high heat. Add fennel and onion and cook for about 10 minutes until lightly caramelized, stirring often.
2. Off heat add brandy, sherry and chardonnay then return to burner and simmer 4 minutes(beware of flame up).
3. Add cream, salt, white pepper and simmer 10 more minutes until cream is reduced by ¼th.
4. Place in blender with pernod and blend on high 30-40 seconds. The sauce should have some texture. Cool in and store up to 3 days in refrigerator.