Swordfish Steak Kebabs

• 1 lb. boneless swordfish steaks, at least 1-inch thick and cut into 1-inch cubes
• 4 to 8 bamboo skewers, soaked for at least 30 minutes
• 4 tbsp. extra virgin olive oil
• 2 tbsp. freshly squeezed lemon juice
• 1 clove of garlic turned to paste
• ¼ tsp. freshly ground pepper
• ¹/₈ tsp. paprika
• 2 green onions, sliced thin
• 1 tbsp. chopped fresh dill
• 1 fresh bay leaf

• 5 tbsp. extra virgin olive oil
• ¼ cup lemon juice, freshly squeezed
• 2 tbsp. chopped fresh dill
• pinch of sugar
• salt and pepper to taste

• 1 cup of uncooked quinoa
• 2 cups water
• 1 tsp. parsley and garlic
• ½ of a grilled red pepper, chopped
• ½ of a grilled onion, chopped
• ½ cup of green beans

1. Whisk the oil and lemon juice together to make an emulsion, then add the garlic, pepper and paprika. Add the swordfish cubes and the green onion and bay leaf.
2. Toss to coat, and then marinate in the fridge for at least 4 hours.
3. Rinse the quinoa and soak it for 5 minutes in cool water. Drain it and add to a pot with 2 cups of water, the parsley and dehydrated garlic.
4. Bring the pot to a boil, cover and then lower to a simmer over medium-low heat for 10 to 15 minutes. The quinoa is cooked when the little tail-sprout pops out.
5. Drain any remaining water, and toss the quinoa with the grilled pepper, onion and green bean.
6. Preheat the grill to about 400°F
7. Make the dressing for the swordfish and the salad while the grill is heating. Whisk the olive oil and lemon juice, with the dill and a pinch of sugar. Salt and pepper to taste.
8. Thread an equal amount of swordfish onto each skewer, reserving the marinade.
9. Grill the swordfish skewers for 10 to 15 minutes, or until it’s cooked through but not dry, turning frequently.
10. Baste the swordfish generously with any remaining marinade, up until the last minute or two of grilling.
11. Serve the swordfish over a bed of quinoa salad, topped with the dressing.

This meal is light and flavorful, best served with warm fresh bread and butter too.