Baked Swordfish // Garbanzo Beans + Spinach // Red Quinoa

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Fish plays a starring role in dinners around her at least 2-3 times a week.  Typically we love salmon (wild only, never farm grown), trout, halibut, or cod.  But for this particular meal we went with swordfish, which was super easy to make and very yummy. And for those of you that don't like fish that is too fishy and the texture is pretty firm, so give it a try.  Although be warned, this is not a fish you want to eat often and apparently it has high levels of mercury, so stick to once a month.

Check out this image here that shows how often is safe to eat different types of fish, but please with Salmon... make sure it is wild. farm grown is not good for you! Okay enough lecturing... lets get to the meal.

For this dinner I paired the baked Swordfish with chick peas + spinach, and red quinoa. So yummy and as always, so easy to make!  In fact I made this on a weeknight, after a long day at work and it only took 30 min.

Ingredients: 

Swordfish - 

  • 4 swordfish steaks, skin removed
  • 2 tbsp EVOO
  • 1 fennel bulb, thinly sliced
  • 4 extra ripe tomatoes, sliced
  • 1 lemon, sliced
  • 8 tbsp chopped herbs, assorted (parsley, mint, rosemary, thyme)
  • 1/2 cup dry white wine
  • salt + pepper for seasoning

Quinoa- 

  • 1 cup red quinoa (rinsed)
  • 2 cups water
  • salt + pepper for taste

Garbanzo Beans with Spinach - 

  • 1 lb baby spinach
  • 1 can garbanzo beans, drained
  • 2 cloves garlic, chopped
  • 1 tsp ground cumin
  • 3 tbsp EVOO
  • salt + pepper for taste

Directions: 

Swordfish - 

  • Preheat oven to 350
  • Season the swordfish with salt and pepper
  • Lightly oil baking dish; spread fennel in dish and season with salt + pepper
  • Place the swordfish in dish in a single layer ontop of the fennel;  place lemon and tomatoe slices on top of the fish and sprinkle with herb mixture
  • Pour wine and oil over fish and cover with foil
  • Bake for 15-20 min

Quinoa- 

  • Add water  and a dash of salt to sauce pan and bring to a boil
  • Stir in quinoa; bring to boil again
  • redue heat to low and let cook for 15-20 min (until all liquid is dissolved), stirring often
  • Let sit for 5 min; season with salt + pepper, for taste; fluff with fork and serve

Garbanzo Beans with Spinach - 

  • Steam spinach
  • Add EVOO to frying pan over medium heat
  • Drain spinach; add steamed spinach and garlic to pan; cook approx. 3 min, stirring often
  • Add garbanzo beans, cumin, and salt + pepper; cook approx. 5 min (or until the garbanzo beans are hot); stir often

Add all to plate and style it yummy... make it sparkle!

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