Grilled swordfish salad –Discover a delightful culinary experience with this exquisite recipe for Grilled Swordfish with Mediterranean Quinoa Salad. This dish perfectly marries the rich flavors of grilled swordfish with a vibrant quinoa salad, making it an ideal choice for a summer dinner or any special occasion.
Grilled Swordfish with Mediterranean Quinoa Salad
Grilled swordfish is a meaty and flavorful fish that pairs wonderfully with the refreshing ingredients found in a Mediterranean-style quinoa salad. This dish is not only delicious but also packed with nutrients, making it a wholesome option for health-conscious eaters.
Ingredients
For the grilled swordfish:
- 4 swordfish steaks (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
For the Mediterranean quinoa salad:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup kalamata olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
1. Begin by preparing the quinoa. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
2. While the quinoa is cooking, marinate the swordfish steaks. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper. Brush the mixture onto both sides of the swordfish steaks and let them marinate for at least 15 minutes.
3. Preheat the grill to medium-high heat. Grill the swordfish steaks for about 5-6 minutes on each side, or until they are cooked through and have nice grill marks.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, parsley, and feta cheese. Drizzle with olive oil and red wine vinegar, then season with salt and pepper. Toss gently to combine.
5. Serve the grilled swordfish alongside the Mediterranean quinoa salad for a flavorful and satisfying meal.
This Grilled Swordfish with Mediterranean Quinoa Salad is not only a feast for the eyes but also a scrumptious treat for the palate. Enjoy this nutritious dish that celebrates the essence of healthy eating while delivering a burst of flavor in every bite!