Lemon-Garlic Grilled Swordfish with Quinoa Tabbouleh
Are you looking for a light yet satisfying seafood dish to spice up your dinner table? This Lemon-Garlic Grilled Swordfish recipe paired with a refreshing Quinoa Tabbouleh is just
3Prep min
3Cook min
1Total min
4Serves
Are you looking for a light yet satisfying seafood dish to spice up your dinner table? This Lemon-Garlic Grilled Swordfish recipe paired with a refreshing Quinoa Tabbouleh is just the thing. The zesty flavors from the lemon and garlic elevate the firm texture of the swordfish, making it a delightful choice for any occasion. The quinoa tabbouleh brings a nutritious twist to a classic Middle Eastern salad, offering a blend of fresh herbs and vegetables. It's not only delicious but also packed with protein and fiber, making this meal a wholesome choice for health-conscious eaters. This recipe is perfect for summer grilling or a quick weeknight dinner, as it comes together in no time and delivers a burst of flavors that will impress your family and friends. A Flavorful Grilled Swordfish Dish T
Ingredients
- 4 swordfish steaks
- 2 lemons (juice and zest)
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup parsley, finely chopped
- 1/2 cup mint leaves, finely chopped
- 1 cup cherry tomatoes, diced
- 1 cucumber, diced
Instructions
- Marinate the Swordfish: In a bowl, combine lemon juice, lemon zest, minced garlic, olive oil, salt, and pepper. Add the swordfish steaks and marinate for at least 30 minutes.
- Cook the Quinoa: In a saucepan, bring water or vegetable broth to a boil. Add the rinsed quinoa, cover, and reduce to a simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Let it cool.
- Prepare the Tabbouleh: In a large bowl, combine the cooled quinoa, parsley, mint, cherry tomatoes, cucumber, salt, and pepper. Mix well and set aside.
- Grill the Swordfish: Preheat the grill to medium-high heat. Grill the swordfish for about 4-5 minutes on each side, or until cooked through and grill marks appear.
- Serve: Plate the grilled swordfish alongside the quinoa tabbouleh and garnish with lemon wedges.
