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Grilled Swordfish with Roasted Summer Vegetables and Herbed Quinoa

When your garden hands you a bounty of tomatoes, zucchini, and herbs—grill a swordfish!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the vegetables:
  • 1 cup cherry tomatoes purple bumble bee, sungold, or mixed, halved if large
  • 1 small golden zucchini sliced into thin half moons
  • 6-8 okra pods sliced (or substitute asparagus, cut into 2-inch pieces)
  • 2 cloves garlic thinly sliced
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper
  • 1 tbsp balsamic vinegar or sherry vinegar
  • Zest of ½ lemon
  • 1 tbsp fresh herbs basil, parsley, thyme, or a mix, chopped
For the quinoa:
  • ¾ cup quinoa rinsed
  • 1½ cups water or vegetable broth
  • Juice of ½ lemon
  • 1 tbsp olive oil
  • 1 tbsp fresh herbs chopped
  • Salt to taste
For the swordfish:
  • 2 swordfish steaks about 6 oz each
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper

Method
 

  1. Roast the Vegetables (Prep + Cook: ~20 minutes):
    Preheat oven to 425°F. Toss tomatoes, zucchini, okra (or asparagus), and garlic with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 18–20 minutes until blistered and lightly browned. When done, toss with vinegar, lemon zest, and chopped herbs.
  2. Cook the Quinoa (Cook Time: ~15 minutes, can overlap with roasting):
    In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat, fluff with a fork, and stir in lemon juice, olive oil, herbs, and salt.
  3. Grill the Swordfish (Cook Time: ~8 minutes):
    While quinoa and veggies cook, pat swordfish dry, brush with oil, and season with salt and pepper. Preheat and prepare your grill. Grill over medium-high heat for 3–4 minutes per side, until just cooked through and grill-marked. Internal temp should reach 135°F.
  4. Plate and Serve (Assembly: ~5 minutes):
    Spoon quinoa onto each plate, top with swordfish, and layer roasted vegetables on top and around. Drizzle with any pan juices and garnish with more herbs.

Notes

Grill Prep Tips:
  • Preheat the grill on high for at least 10–15 minutes.
  • Scrub grates clean with a grill brush or foil ball.
  • Use tongs to wipe hot grates with a paper towel dipped in high-smoke-point oil.
  • Oil both the fish and the grates to prevent sticking.
  • Let the fish sear—don’t flip too early. It will release naturally when ready.