Seared Swordfish with Gazpacho Salsa, Tomato Vinaigrette, and Lemon-Dill Quinoa

I wonder how long I'm going to talk about how good it feels to be done with school.

Having the ability to get up in the morning, go to a pilates class, come home, have breakfast, read a book, and then make my way into the kitchen to play...is still blowing my mind. (And I'm completely aware that I have to grow up very very very soon...but shhh let's not ruin it quite yet.  I'm enjoying myself.)

And this free time means that dinner around here has gotten a whole lot tastier.  And thank goodness.  I was pretty well over my go-to steamed vegetable/rice/tofu bowls.  I love "bowl" dinners but I had had one too many this semester.

So now it's on to things like this.



Which had me swooning at the title.

Seared Swordfish with Gazpacho Salsa, Tomato Vinaigrette, and Lemon-Dill Quinoa.



Uhhhhh.....okay.  I'm in.

If you haven't noticed already, I've been a bit obsessed with the Smitten Kitchen cookbook lately.  I have followed her blog for years now and occasionally make delicious things from it but there is something about this cookbook that I can't get away from.  Every time I walk over to my cookbook collection to pull one out I feel as though the others are staring at me in contempt because I've been ignoring them for weeks now.  I should pull another one out...but Smitten Kitchen treats me so well...

Anyway.  This meal.  The weather has been absolutely gorgeous in Boston for the last week or so meaning that I'm dying for Spring/Summer meals.  And this one is it.  Fish. Gazpacho. Tomatoes.  Lemon-Dill Anything.  While I was jumping for joy about the fresh veggies and overall healthiness of the meal, I was a little worried that the men around wouldn't be all that excited about it.  But I was completely wrong.  They gobbled it up and asked for more.

So veggie lover or not, I bet that you'll love this.



Partially adapted from the Smitten Kitchen Cookbook

Makes: 4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

{Printable Recipe}

Ingredients:
quinoa-
2 cups vegetable stock
1 cup quinoa, rinsed
3 tablespoons fresh dill
juice from 1/2 lemon

tomato vinaigrette-
1 medium tomato, peeled (if desired), seeded, and chopped
2 tablespoons red wine vinegar
1/4 cup olive oil
salt
freshly ground black pepper

fish-
four (6-8 ounce) swordfish fillets, or other flaky white fish
olive oil to coat pan
salt
freshly ground black pepper

salsa-
2 large beefsteak or 4 medium Roma tomatoes seeded and diced
1/2 English cucumber diced
2 bell peppers, diced
1/2 small sweet onion, diced
juice from 1/2 lemon

Directions:

1. For the quinoa- In a medium pot, combine 2 cups vegetable stock and quinoa.  Bring to a simmer over medium heat.  Once a simmer is reached, reduce heat and cover.  Cook 15-18 minutes until liquid is absorbed and quinoa is light and fluffy.  When done fluff with a fork and add chopped dill and lemon juice.  Set aside.
2. For the vinaigrette- In a blender or food processor, puree the tomato until smooth.  Add red wine vinegar.  With the machine running, drizzle in olive oil slowly in a very thin stream.  Season with salt and pepper.  Set aside.
3. For the fish- Bring the swordfish fillets to room temperature.  Season generously with salt and pepper on both sides.  Heat a large saute pan over medium-high heat.  Once the pan is hot, coat it evenly with olive oil.  Once oil is hot, lay fish in the pan and cook for 3-4 minutes, until the fish is golden underneath but not sticking to the pan.  Carefully flip the fillets.  Cook for a few more minutes, until a fork cuts through easily and the meat is opaque white and flaky.
4. For the gazpacho salsa- Toss salsa ingredients in a bowl and add lemon juice.
5. To assemble- Spoon quinoa onto the plate and top with salsa.  Add swordfish fillet and drizzle with tomato vinaigrette.  Sprinkle with additional dill and serve with extra vinaigrette on the side.