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Exotic Spiced Grilled Swordfish with Citrus Salsa and Quinoa
Exotic Spiced Grilled Swordfish with Citrus Salsa and Quinoa

Exotic Spiced Grilled Swordfish with Citrus Salsa and Quinoa
A vibrant and flavorful dish featuring grilled swordfish paired with a refreshing citrus salsa and quinoa.
Exotic Spiced Grilled Swordfish with Citrus Salsa and Quinoa
Ingredients:
1
Servings
  • 200
    g
     swordfish
  • 100
    g
     quinoa
  • 1
    item
     orange
  • 1
    item
     lime
  • 50
    g
     red onion
  • 10
    g
     cilantro
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
Preparation Time: 45 minutes
Exotic Spiced Grilled Swordfish with Citrus Salsa and Quinoa
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the swordfish with salt, black pepper, cumin, and paprika.
  3. Grill the swordfish for about 4-5 minutes on each side until cooked through.
  4. Cook the quinoa according to package instructions and set aside.
  5. Peel and segment the orange and lime, then chop them into small pieces.
  6. Finely chop the red onion and cilantro.
  7. In a bowl, combine the orange, lime, red onion, cilantro, and olive oil to make the salsa.
  8. Serve the grilled swordfish with the citrus salsa on top and quinoa on the side.
Nutrition Per Serving 500 g Per 100g
Energy 709 kcal 142 kcal
Protein 40 g 8.0 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 10 g 2.0 g
Carbohydrates 60 g 12.0 g
Fat 30 g 6.0 g
  • 200
    g
     swordfish
  • 100
    g
     quinoa
  • 1
    item
     orange
  • 1
    item
     lime
  • 50
    g
     red onion
  • 10
    g
     cilantro
  • 2
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
1
Servings
0

Preheat the grill to medium-high heat.

Season the swordfish with salt, black pepper, cumin, and paprika.

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

Cook the quinoa according to package instructions and set aside.

Peel and segment the orange and lime, then chop them into small pieces.

Finely chop the red onion and cilantro.

In a bowl, combine the orange, lime, red onion, cilantro, and olive oil to make the salsa.

Serve the grilled swordfish with the citrus salsa on top and quinoa on the side.

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