Swordfish Steak With Quinoa Salad by Boxxi's Marek

  • Time of preparation:
    60 minutes
  • Leave the swordfish in the fridge overnight to gradually defrost. 


Number of servings

  • 2 portions swordfish
  • 300 ml dry white wine
  • 100 ml balsamic vinegar
  • 1 tablespoon grated lemon rind
  • 3 tablespoons olive oil
  • 1 handful fresh herbs (rosemary, thyme)
  • salt and pepper
  • 100 g white quinoa
  • 1 piece pomegranate
  • 1 handful cashew nuts
  • 1 handful dried apricot or other dried fruit
  • 2 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 1 sprig mint
  • 1 piece shallots
Recommended pairing

Famille Bougrier, Pinot Noir


  • Mix the dry white wine, the balsamic vinegar, salt, pepper, lemon rind, and herbs, with the olive oil. Marinate the swordfish in this mixture for an hour.

    The marinade should taste potent and a little too salty

  • While you wait, prepare the quinoa salad.

  • Cook the quinoa as per the instructions on the packet. While you're waiting, seed the pomegranate and dry fry the cashew nuts. Chop the dried apricots (you might also go for another dried fruit such as dried plum or fig, or raisins.

  • Now for the dressing. Mix the lemon juice and olive oil. Rip in some mint leaves and shallots chopped into small rounds. Mix together and add salt, pepper, and lemon juice as required.

  • Swordfish is best cooked medium to prevent its flesh drying out. Ideally cook it on a well-heated grill for 2 minutes each side and let it rest for a minute.

  • Arrange the swordfish on a bed of salad. You could add a little mint as garnish.

Enjoy your meal!