BBQ Swordfish with Roast Vegetables and Quinoa
I don't know if you've noticed a healthy theme over my last few posts, but coming into the warmer weather means I'm trying to be a bit more food conscious and to be honest it's better weather for seafoods and salads!
You will need... (for four)
4 swordfish steaks
1 Cup cooked Quinoa (I used black, but you can use any kind you like-cook to packet instructions)
1 zucchini, large
1 eggplant, medium
1 red capsicum
1/2 spanish onion
handful of kalamata olives
2 large handfuls of baby spinach
1 clove garlic
fresh oregano
fresh basil
olive oil, salt & pepper (I used smoked salt that I got from Kiama Produce Markets)
red wine vinegar
Method...
1. Prepare the vegetables by removing the top of the eggplant. slicing in half lengthways, then into semi-circles around 1cm thick. Lightly salt and sit in a colander while you cook the quinoa and prepare the remaining vegetables.
2. Top and tail the zucchini (meaning slice off both ends), cut in half lengthways and again cut into semi-circles 1cm thick. Slice the capsicum in half and remove the core and seeds, cut into about 1in size cubes, cut the onion into similar size pieces.
3. Rinse the eggplant and pat dry. Remove the swordfish from the fridge to allow to come to room temperature slightly before cooking.
4. Lightly coat all the vegetables in a little olive oil, red wine vinegar, salt and pepper, oregano and crushed garlic, then char-grill on your BBQ or if you don't have a BBQ cook over a high heat in a cast-iron pan. Colour evenly on all sides, then transfer to a medium/high hot oven to finish cooking.
6. Season the swordfish and rub a little olive oil over the steaks, then place on the hot BBQ plate (use a char-grill plate if you have one to give it those nice grill-lines), cook on one side until you just start to see a milky liquid coming from the sides, flip over to continue cooking on the other side. The fish should be 'just' cooked, allow it to rest briefly.
7. Combine the grilled vegetables with the quinoa, olives, baby spinach and rip up the basil leaves throughout. Drizzle with a little extra olive oil, balsamic and seasoning if desired. Serve the swordfish on top of the salad, you can place a lemon wedge alongside if you wish.
You will need... (for four)
4 swordfish steaks
1 Cup cooked Quinoa (I used black, but you can use any kind you like-cook to packet instructions)
1 zucchini, large
1 eggplant, medium
1 red capsicum
1/2 spanish onion
handful of kalamata olives
2 large handfuls of baby spinach
1 clove garlic
fresh oregano
fresh basil
olive oil, salt & pepper (I used smoked salt that I got from Kiama Produce Markets)
red wine vinegar
Method...
1. Prepare the vegetables by removing the top of the eggplant. slicing in half lengthways, then into semi-circles around 1cm thick. Lightly salt and sit in a colander while you cook the quinoa and prepare the remaining vegetables.
2. Top and tail the zucchini (meaning slice off both ends), cut in half lengthways and again cut into semi-circles 1cm thick. Slice the capsicum in half and remove the core and seeds, cut into about 1in size cubes, cut the onion into similar size pieces.
3. Rinse the eggplant and pat dry. Remove the swordfish from the fridge to allow to come to room temperature slightly before cooking.
4. Lightly coat all the vegetables in a little olive oil, red wine vinegar, salt and pepper, oregano and crushed garlic, then char-grill on your BBQ or if you don't have a BBQ cook over a high heat in a cast-iron pan. Colour evenly on all sides, then transfer to a medium/high hot oven to finish cooking.
6. Season the swordfish and rub a little olive oil over the steaks, then place on the hot BBQ plate (use a char-grill plate if you have one to give it those nice grill-lines), cook on one side until you just start to see a milky liquid coming from the sides, flip over to continue cooking on the other side. The fish should be 'just' cooked, allow it to rest briefly.
7. Combine the grilled vegetables with the quinoa, olives, baby spinach and rip up the basil leaves throughout. Drizzle with a little extra olive oil, balsamic and seasoning if desired. Serve the swordfish on top of the salad, you can place a lemon wedge alongside if you wish.
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