Inspired by the Swordfish Club in Bay of Islands, this combination of fish, Israeli couscous with olives and tomatoes has become a favorite!
Put the Israeli couscous to boil in a large pot with water and stock. We were lucky we had fresh squid caught on the wharf the night before so we cut that into pieces, prepared a pan with oil and garlic and fried the squid. We picked the squid up when ready but kept the oil for the fish. Fry the kingfish LIGHTLY so that is is still raw in the middle, could even be cold for my taste! When the couscous is ready drain the water and add cut tomatoes and olives to taste. SO SIMPLE, FRESH AND YUM!