Today Show: Swordfish Steaks with Mediterranean Quinoa Salad Recipe

Today Food: Ryan Despersio

You may have seen Ryan Despersio on Chopped, and he dropped in at the Today Food kitchen to share a swordfish dinner. These Grilled Swordfish Steaks are served on a bed of Mediterranean Quinoa Salad and topped off with a fresh Citrus Gremolata.

Roll chives in a wet paper towel to hold them together while you slice them. You could even use kitchen scissors to help break them down. Fresh ingredients help you get the most flavor, Despersio said.

What is your favorite thing to make on the grill when you’re cooking outdoors? Tell me about the tastiest treats you’ve made by leaving a comment.

Today Show: Ryan Despersio Grilled Swordfish Steaks with Mediterranean Quinoa Salad Recipe Ingredients

• 6 5-oz Swordfish Steaks (1 1/2” thick)

Quinoa Ingredients

• 2 1/2 cups Red Quinoa
• 1/2 cup sliced Castelvetrano Olives
• 1/2 cup sliced Almonds
• 10 julienned Mint leaves
• 5 cups Vegetable Stock
• 1/2 cup rehydrated Golden Raisins
• 2 tbsp chopped Chives
• 1/4 cup Tomato Vinegar
• 1/4 cup Olive Oil

Vinaigrette Ingredients

• 2 cups sliced ripe Tomatoes
• 1 tsp toasted Cumin Seeds
• 1/4 cup Red Wine Vinegar
• 1 tsp Kosher Salt

Citrus Gremolata Ingredients

• 1/2 cup chopped Parsley
• Zest of 1 Lemon
• Zest of 1 Lime
• Zest of 1 Orange
• 1/4 cup chopped Chives
• 1/2 tsp chopped Garlic
• 1 cup Olive Oil
• Sea Salt

Ryan Despersio: Today Show Grilled Swordfish Steaks Recipe with Mediterranean Quinoa Salad Directions

1. Puree the vinaigrette ingredients and strain them through a sieve. Refrigerate in a sealed container.
2. Combine all gremolata ingredients and store them in a sealed container until use.
3. Make the quinoa. Add quinoa and stock to a large pot. Bring to a boil, then lower to simmering.
4. Cook the quinoa until all the liquid has absorbed. It should be tender (but if it’s not, you need to add more stock).
5. Drain the quinoa and let it cool. Then mix in the remaining ingredients with salt and pepper.
6. Toss quinoa with vinaigrette and refrigerate until serving time.
7. Heat a grill or grill pan on medium high.
8. Brush fish with olive oil and sprinkle with salt and pepper.
9. Grill the fish for about a minute. Then rotate 90 degrees and cook one more minute to form grill marks.
10. Flip the fish over and repeat the two-minute cooking process. This will get the fish to medium rare, but you may want to cook it longer if you prefer your fish more done than that.
11. Serve fish on a bed of quinoa and top it off with a generous spoonful of gremolata.