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


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


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.




I know we should not eat a lot of swordfish because of the mercury level but occasionally it is a delicious fish to cook.  If you buy your fish frozen, like I did, place the frozen swordfish on a wire rack over a plate and let the swordfish defrost in the refrigerator.  This keeps the fish from sitting in its juices.  You’re three ingredients away from a great dish.  Happy creating.


2 Swordfish steaks

Olive oil

1 tsp. All-purpose spice rub


Heat the olive oil in a skillet over medium heat.  Place the swordfish in the pan and cook for about 4-5 minutes, turn and finish.  Keep checking the fish to make sure you don’t over cook it.

Serve with Sautéed Squash and top with Yellow Mango Salsa.