Swordfish with Quinoa Salad
This is an easy dish to prepare. The most difficult part is chopping the vegetables. I grilled the fish and it came out very moist.
Swordfish is seasoned with ground pepper and chopped tarragon. Place on a hot grill and cook for a few of minutes on each side. How long will depend on how hot your grill is. Do not overcook. Remove to a serving plate.
2 cups water
1 cup quinoa
1 Zucchini, diced
¼ Red onion, diced
1 Bell pepper, diced (your favorite color)
3 Scallions, Chopped
2 tbsp. Olive oil
Jamaican Seasoning, as much as you like
Bring the water to a boil in a medium sauce pan. Once boiling add the quinoa, stir and bring back to boil. Reduce heat to low and let cook covered until all the water is absorbed and the quinoa is tender. Set aside to cool.
Place the diced vegetables in a bowl, add the cooled quinoa and combine. Season the salad with Jamaican seasoning, as much as you like. Add the olive oil and combine. To serve place in a ½ cup measuring cup and compact. Place upside down on the plate and remove the measuring cup slowly. Serve with the swordfish. I finished the plate with just picked tomatoes.