Main CourseRecipes

Espada with Quinoa and Yuzu-Kefir dip

by Susann
written by Susann 2.2K views

Our absolute favourite summer fish; the sublime swordfish

Espada with Quinoa and Yuzu-Kefir dip

Print
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.