Grilled Swordfish Recipe
Flaky Grilled Swordfish topped with Fresh Chimichurri served over a bed of Quinoa Vegetable Blend with a side of House Vegetables
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Ingredients
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Swordfish
Chimichurri Sauce
Quinoa Vegetable Blend
House Vegetables
Method
Preparation of Swordfish
- 1
- 2
Preparation of Chimichurri Sauce
- 3
Mix the Chimichurri
In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Mix well and set aside to allow flavors to meld.
Preparation of Quinoa Vegetable Blend
- 4
Cook the Quinoa
In a saucepan, bring vegetable broth to a boil. Add the quinoa, reduce heat, and cover. Simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
- 5
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced bell pepper, zucchini, carrot, and onion. Sauté for about 5-7 minutes until tender. Season with salt and black pepper.
- 6
Combine Quinoa and Vegetables
Once the vegetables are cooked, add the fluffed quinoa to the skillet. Stir to combine and heat through for another 2-3 minutes.
Preparation of House Vegetables
- 7
Roast the Vegetables
Preheat the oven to 400°F (200°C). Toss the asparagus and cherry tomatoes with olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.
Plating the Dish
- 8
Serve
On a plate, place a generous serving of the quinoa vegetable blend, top with a swordfish steak, and drizzle with chimichurri sauce. Serve with a side of roasted house vegetables.
