1 9oz Swordfish steak
1tsp Lime and garlic fry seasoning
1/2 cup Pearl couscous
9 Grape tomatoes
1/2 tsp Herb oil
1 1/2 oz Fennel cream
1. Season both sides of the swordfish with lime and garlic seasoning. Spray with pan coating for 2 seconds then broil on each side about 1 minute or until 140 degrees.
2. Place the couscous on a metal plate, toss the tomatoes with the herb oil and place next to the couscous. Place pan under the broiler for 30-40 seconds and the couscous is slightly crunchy and 120 degrees and the tomatoes begin to char slightly.
3. Place the couscous at the top center of a hot medium oval plate. Place the swordfish offset on the couscous.
4. Ladle the fennel sauce over the right side of the fish and top with the blistered tomatoes. Garnish with a thyme sprig.