Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------VEGETABLE MINESTRONE-------------------------
1 tb Olive oil
1 Clove garlic, pressed or
Minced
2 c Finely diced vegetables
(such as yellow squash,
Zucchini, onion, red bell
Pepper)
1 1/2 tb Chopped fresh basil leaves
1 ts Chopped fresh thyme leaves
1 ts Chopped fresh rosemary
Leaves
1 11.5 oz can V-8 juice
1/4 c Fat-free chicken stock
1/4 ts White pepper

----------------------HERBED COUSCOUS---------------------------
1 1/2 c Fat-free chicken stock
1/4 ts Freshly ground black pepper
1 Bay leaf
1 ts Chopped fresh thyme leaves
1/2 ts Chopped fresh rosemary
Leaves
1 ts Olive oil
1 c Couscous

-------------------------SWORDFISH------------------------------
1 1/2 lb Fresh swordfish (4 6-oz
Pieces)
Sprigs of fresh thyme or
Rosemary, for garnish (opt.)

To make the vegetable minestrone, heat the oil in a large saucepan
over medium heat. Add the garlic and cook just until it starts to
sizzle; do not brown. Add the herbs, juice, stock and peper and
bring to a boil. Reduce heat to low and simmer for 3 minutes. Set
aside.

To make the couscous, combine the stock, pepper, herbs and oil in a
small saucepan and bring to a boil. Add the couscous, mix well and
remove from the heat. Cover tightly and allow to stand for at least
5 minutes, or until all of the liquid has been absorbed. Set aside.

Wash the swordfish and pat it dry. Rub the surface with a little
olive oil and sprinkle with salt, freshly ground black pepper and
herbs, if desired. Cook over a charcoal grill or under a broiler just
until it turns from translucent to opaque, about 3 to 4 minutes per
side. Do not overcook or the fish will become tough.

To serve, place a rounded 1/2 cup of couscous on each of 4 plates and
top with a piece of grilled swordfish. Spoon the minestrone around
each serving, dividing it equally. Garnish each serving with a sprig
of fresh thyme or rosemary, if desired.

Makes four servings. Each serving contains approximately 416
calories, 57 mg cholesterol, 11 grams fat, and 423 mg sodium.

This recipe is the creation of Bill Bracken, executive chef of the
famous Belvedere Restaurant in the Peninsula Beverly Hills Hotel. It
is his favourite item on their summer menu.

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