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Exotic Spiced Swordfish with Quinoa and Grilled Eggplant
Exotic Spiced Swordfish with Quinoa and Grilled Eggplant

Exotic Spiced Swordfish with Quinoa and Grilled Eggplant
A flavorful swordfish dish with a touch of exotic spices, served with quinoa and grilled eggplant.
Exotic Spiced Swordfish with Quinoa and Grilled Eggplant
Ingredients:
1
Servings
  • 200
    g
     swordfish
  • 100
    g
     quinoa
  • 150
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Exotic Spiced Swordfish with Quinoa and Grilled Eggplant
Instructions:
  1. Preheat the grill to medium-high heat.
  2. In a small bowl, mix olive oil, lemon juice, minced garlic, cumin, coriander, paprika, salt, and black pepper.
  3. Brush the swordfish with the spice mixture and let it marinate for 15 minutes.
  4. Rinse quinoa under cold water and cook according to package instructions.
  5. Slice eggplant into rounds, brush with olive oil, and season with salt and pepper.
  6. Grill eggplant slices for about 5 minutes on each side until tender.
  7. Grill the marinated swordfish for about 4-5 minutes on each side until cooked through.
  8. Serve the grilled swordfish over a bed of quinoa with grilled eggplant on the side.
Nutrition Per Serving 600 g Per 100g
Energy 528 kcal 88 kcal
Protein 40 g 6.7 g
Fibre 7 g 1.2 g
Salt 2 g 0.3 g
Sugar 3 g 0.5 g
Carbohydrates 45 g 7.5 g
Fat 25 g 4.2 g
  • 200
    g
     swordfish
  • 100
    g
     quinoa
  • 150
    g
     eggplant
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     coriander
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

In a small bowl, mix olive oil, lemon juice, minced garlic, cumin, coriander, paprika, salt, and black pepper.

Brush the swordfish with the spice mixture and let it marinate for 15 minutes.

Rinse quinoa under cold water and cook according to package instructions.

Slice eggplant into rounds, brush with olive oil, and season with salt and pepper.

Grill eggplant slices for about 5 minutes on each side until tender.

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

Serve the grilled swordfish over a bed of quinoa with grilled eggplant on the side.

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