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 what you need. It's a quick, healthy, and flavorful meal that's perfect for any night of the week.
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.
Cook’s tips
- Marinate the swordfish for at least 30 minutes, but up to 2 hours for deeper flavor.
- Make sure the grill is well-oiled to prevent sticking.
- Let the quinoa cool completely before mixing with the herbs to avoid wilting.
- Use fresh herbs for the best flavor; dried herbs won't have the same brightness.
- If you don't have a grill, you can pan-sear the swordfish in a hot skillet.
Substitutions
- Use chicken breasts instead of swordfish for a lighter option.
- Substitute couscous or bulgur for quinoa if desired.
- Replace parsley with cilantro for a different herbaceous note.
- Add feta cheese or olives to the tabbouleh for extra Mediterranean flavor.
- Use lime juice instead of lemon for a tangier twist.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the swordfish gently in a skillet or microwave, and serve the tabbouleh cold or at room temperature.
Frequently asked questions
Can I use frozen swordfish?
Yes, thaw it completely and pat dry before marinating. Adjust grilling time as needed.
How do I know when the swordfish is cooked?
The fish should be opaque and easily flake with a fork. Internal temperature should reach 145°F (63°C).
Can I make the tabbouleh ahead of time?
Absolutely. Prepare the tabbouleh up to 24 hours in advance and keep it refrigerated. Add the herbs just before serving for best freshness.
What can I serve with this dish?
It's a complete meal on its own, but you can also serve it with a side of grilled vegetables or a simple green salad.
