Swordfish with Quinoa Salad


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.

 

Quinoa SaladSONY DSC

Ingredients:

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

Garden tomatoes

Directions:

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.

 

Pulled pork over shredded zucchini


 

 

 

 

Pulled pork over shredded zucchin

 

Now my inspiration of the day.  I had an urge for pasta but didn’t want to have something that heavy.  So I turned zucchini into something like pasta, made sauce from scratch, added a little pork and you have my new creation.

Pulled Pork Over Shredded Zucchini

 

Ingredients:

1 tsp              Olive oil

½                   Yellow onion chopped

1                     Yellow chili pepper chopped

Blend of herbs to taste

4 clove         Garlic chopped

8                     Roma tomatoes

2                     Zucchini shredded

12 oz              Pulled Pork (left overs)

 

Directions:

Heat a large stock pot over medium heat.  Add olive oil, onion, and chili and season with herb blend.  Cook stirring often.  Add the garlic and Roma tomatoes, stir and bring to boil.  Reduce the heat to medium/low and let cook for about 30 minutes stirring often until the tomatoes break down.  Taste for seasoning and add the herb blend to taste.  Add the pulled pork to the tomato sauce, stir to incorporate and let cook for about 10 minutes on low heat.  Place the zucchini in the middle of the plate and top with the pork/sauce mix and serve.  Serves 4