Swordfish with Couscous and Tomato sauce

A truly Mediterranean inspired dish which mostly can be prepared in advance and completed on board when you are ready to eat.
First make up the tomato sauce, gently saute some chopped onion and garlic in olive oil, add a glug of dry white and reduce, preferably use chopped fresh tomatoes but a tin of chopped works perfectly well here, whatever you have available add to the pan and cook on a gentle heat for 10 minutes, then add a handful of the wonderful capers available from the local markets and some sliced fennel bulb. Season to taste with sea salt and black pepper. Done.
Next to the couscous part, first saute slices of red and green pepper, put the couscous in a bowl and add chicken stock to just cover, add the cooked peppers and a pinch of saffron, give it a stir and quickly cover the bowl with clingfilm to allow the couscous to steam in it`s own little environment. Done.

This is an exciting little dish to put together one day when you are safely at anchor, perhaps you have been sunbathing and relaxing in the hot August sun followed by a refreshing dip in the blue med.
First things first and it is time to open a chilled bottle of one of Spain's finest full bodied Rosdados, relax and have a glass or two whilst warming through the couscous and tomato sauce in the microwave.
Put a pan on the heat and heat up some olive oil, when the oil is hot add the swordfish steaks and season, then cook for a couple of minutes on each side (depends how thick the steaks are).
Time to assemble the dish, add a good handful of chopped parsley to the couscous and then make a bed of couscous on the plate, place the swordfish on the bed and top the fish with the tomato sauce. Pour  another glass of the vino and take a nice well deserved slow lunch, another one of those times when you just have to say, disfruta de la vida!

El Capitano