Source: dLife

Swordfish with a tantalizing blend of herbs served over a bed of couscous.

Servings

1 lb swordfish fillets (or use scrod or sea bass)
1 medium onions , thinly sliced
1 fresh carrots , thinly sliced
0.5 tsp salt
1 cup fresh cilantro , chopped
10 medium garlic cloves , minced or pressed
2 tbsp fresh ginger root , grated
4 tsp ground cumin
1 cup fresh lemon juice (6 to 8 lemons)
1 red hot chile peppers , minced, seeds removed
2 large tomato , chopped
1 pinch salt
1 cup Couscous, cooked
1 tbsp canola oil

1 Preheat the oven to 350 degrees Farenheit.
2 Rinse the fish fillets and set them aside. Coat a casserole dish with oil. Arrange the onions and carrots in a layer to cover the bottom of the dish and place the fillets on top. Lightly sprinkle them with salt.
3 In a blender or food processor, combine the cilantro, garlic, ginger, cumin, lemon juice, chile, and half of the chopped tomatoes and puree to form a smooth sauce. Add salt to taste. Pour the sauce evenly over the fish and vegetables and top with the remaining chopped tomatoes.
4 Cover tightly with foil and bake for 20 to 25 minutes, until the fish flakes easily with a fork. Serve immediately on couscous.

A tantalizing blend of garlic, cilantro, and cumin sparked by fresh ginger and fresh chile.