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Ingredients:
Preperation: Make the balsamic glaze: In a heavy sauce pan mix the sugar and the vinegar and the rosemary. Bring to a boil over moderate heat and cook with occasional stirring until the mixture becomes like a syrup. Remove from the heat and pass through a sieve into a bowl. When cool pour into a plastic squeeze bottle. Make the couscous: In a sauce pan over low heat add the butter and the shallots. Cook until transparent. Add the herbs and the saffron and the clam broth and bring to a boil. In a separate bowl toss the couscous with the liquid, mix well and cover with plastic wrap. Allow the couscous to absorb the liquid. Make the swordfish: Coat the swordfish with the oil, salt and pepper and the Japanese breadcrumbs. Pat the crumbs down on the fish to evenly coat. Grill under a very hot broiler, on both sides until brown. Place the fish in a preheated oven at 375 F until cooked through (about 3 to 5 minutes). To assemble: On a warm plate place a layer of the couscous. In the center of the couscous place the swordfish. Top with spicy onion rings tossed with the tricolor salad and top with mesclun standing upright. Decorate with a drizzle of balsamic glaze and extra virgin olive oil. Serves 1. |