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Swordfish with citrus cuscus

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A Sicilian dish, from cuscus to swordfish and citruses...easy, fresh, exquisite.

Prep. Time: 12 h of rest + 20 min Cook time: 25 min

Servings: 4 people
250 gr of cuscus
600 gr of swordfish (4 slices)
6 oranges
2 lemons
2 tomatoes
1 quiff of parsley
40 gr of raisins
1 dl of dry white wine
1 shallot
1 quiff of mint
1 twig of thyme
Extra-virgin olive oil
Salt and pepper

Wash and dry the citruses, grate their peel and squeeze them.
In a nonstick frying pan, toast the cuscus for a few minutes, mixing frequently to avoid burning it; then put it in a large bowl and sprinkle it with citrus juice and peel. Stir well, line it with clingfilm and let it rest in the fridge for 12 hours.
Pour wine, ½ dl of water and 3 spoonfuls of oil in a nonstick frying pan, add thinly minced shallot and 2 thyme twigs; on low heat, when the liquid is hot, add the swordfish slices in only one layer and pepper, then cook for 10 minutes until the liquid is almost all absorbed; turn the slices over only once.
Bathe the raisins in warm water to get soft for 10 minutes, drain them and add them to the cuscus.
Put everything on a boiling bain-marie to warm up the cuscus. Take it off the burner, add a minced mix of mint and parsley, 3 spoonfuls of oil, sliced tomatoes and stir well.

Divide cuscus in 4 plates, put on the swordfish and its sauce, then serve.