- 6 5-ounce swordfish steaks, 1 ½-inch thick cut
- 2 ½ cups red quinoa
- 5 cups of vegetable stock
- ½ cup sliced Castelvetrano olives (or any other olive variety)
- ½ cup rehydrated golden raisins
- ½ cup sliced almonds
- 2 tablespoons chopped chives
- 10 mint leaves, julienned
- ¼ cup tomato vinegar
- ¼ cup olive oil
- 2 cups of sliced ripe tomatoes
- ¼ cup red wine vinegar
- 1 teaspoon toasted cumin seeds
- 1 teaspoon kosher salt
- ½ cup chopped parsley
- ¼ cup chopped chives
- Zest of 1 lemon, lime, and an orange
- ½ teaspoon chopped garlic
- 1 cup of olive oil
- Pinch of sea salt
Place quinoa in a 4-quart sauce pot, pour in vegetable stock. Bring to a boil and lower to a simmer. Cook until all liquid is gone. Check to make sure quinoa is tender. If not, add a little stock and cook a few more minutes. Once cooked, drain and cool down.
When cool, mix all ingredients together and season with salt and pepper. Add tomato-cumin vinaigrette. Set aside in fridge until steaks are ready.
Puree all ingredients and pass through a fine sieve. Store in an airtight container. Can last up to four days in fridge.
Mix all ingredients in together and store in an airtight container.
Heat up a grill pan to medium-high heat. Brush swordfish with olive oil and season with salt and pepper. Place on grill for one minute and make grill marks by turning halfway in the other direction for another minute. Flip and repeat process. Note: If your steaks are 1 ½ inches, a total of 4 minutes will give a perfect medium rare, which is the chef’s suggestion. If you want more , place grill pan in a 350 degree oven for another 2 min to cook all the way through.
Grab a large plate, spoon quinoa down the center, place fish on top of quinoa and spoon gremolata on top and around plate. Voila!!