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Our absolute favourite summer fish; the sublime swordfish
Espada with Quinoa and Yuzu-Kefir dip
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Serves: 4
Prep Time:
Cooking Time:
Nutrition facts:
200 calories
20 grams fat
Ingredients
- • 300g Quino
- • 2 Tbsp olive oil
- • 1 onion
- • 1 tomato
- • 200g kefir
- • 1/4 tsp dried yuzuzesten
- • 1/2 tsp sea salt
- • ¼ tsp Greek wild mountain basil
- • 500g swordfish fillet
- • 5dl acidic white wine
Instructions
-
- 1. Fry the Quino briefly in 2 Tbsp of olive oil
- 2.Chop an onion in slices and a tomato into pieces and them to the quinoa.
- 3. Put 1 tsp of Salt in 5 dl cold water, add it to the quinoa and and boil until done.
- 4. Drain the remaining water, if any, before serving.
- 5: Dip: Season liquid kefir with dried yuzuzesten, sea salt and Greek wild mountain basil
- 6. Cut away the thick skin from the swordfish. Its lower fat.
- 7. Cut lengthwise into 5cm pieces.
- 8. Boil 4 dl of acidic white wine in a pan
- 9. Simmer the fish pieces for 8-10 minutes at medium temperature.
- 10. Boil 4 dl of acidic white wine in a pan
- 11. Simmer the fish pieces for 8-10 minutes at medium temperature.