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.

 

Top Sirloin Steak Stir Fry


Top Sirloin Steak Stir Fry

Top Sirloin Steak Stir Fry

Ingredients:

1 tbsp. Olive oil

½ Yellow onion sliced

1 Red pepper sliced in strips

½ Shallot sliced

1 Zucchini slices in strips

3 Garlic cloves diced

Salt free seasoning blend, your favorite.

1 lb. Top sirloin steak sliced thin

5 Scallions sliced

 

Directions:

Heat the olive oil in a large skillet over medium heat.  Add the onion, pepper, and Shallots to the hot pan. Sauté for 2 minutes and add the zucchini.  Season with a salt free seasoning blend.  Cook until tender and remove to a serving bowl.  Place the steak in the hot pan, season with the blend and sauté until cooked medium rare.  Add the garlic and stir for 30 seconds.  Add the vegetables back to combine.  Serve topped with the scallions.