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Exotic Spiced Grilled Swordfish with Citrus Quinoa and Fennel Salad
Exotic Spiced Grilled Swordfish with Citrus Quinoa and Fennel Salad

Exotic Spiced Grilled Swordfish with Citrus Quinoa and Fennel Salad
A vibrant and refreshing lunch featuring grilled swordfish, citrus-infused quinoa, and a crisp fennel salad.
Exotic Spiced Grilled Swordfish with Citrus Quinoa and Fennel Salad
Ingredients:
1
Servings
  • 200
    g
     swordfish
  • 100
    g
     quinoa
  • 1
    item
     orange
  • 100
    g
     fennel
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Exotic Spiced Grilled Swordfish with Citrus Quinoa and Fennel Salad
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the swordfish with salt, black pepper, and minced garlic.
  3. Grill the swordfish for about 4-5 minutes on each side until cooked through.
  4. Cook quinoa according to package instructions. Once cooked, fluff with a fork and mix in the juice of half an orange and half a lemon.
  5. Thinly slice the fennel and toss with olive oil, remaining citrus juice, salt, and pepper.
  6. Serve the grilled swordfish on a bed of citrus quinoa with fennel salad on the side.
  7. Garnish with chopped parsley before serving.
Nutrition Per Serving 500 g Per 100g
Energy 694 kcal 139 kcal
Protein 40 g 8.0 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 12 g 2.4 g
Carbohydrates 60 g 12.0 g
Fat 30 g 6.0 g
  • 200
    g
     swordfish
  • 100
    g
     quinoa
  • 1
    item
     orange
  • 100
    g
     fennel
  • 1
    item
     lemon
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Season the swordfish with salt, black pepper, and minced garlic.

Grill the swordfish for about 4-5 minutes on each side until cooked through.

Cook quinoa according to package instructions. Once cooked, fluff with a fork and mix in the juice of half an orange and half a lemon.

Thinly slice the fennel and toss with olive oil, remaining citrus juice, salt, and pepper.

Serve the grilled swordfish on a bed of citrus quinoa with fennel salad on the side.

Garnish with chopped parsley before serving.

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