Grilled Swordfish With Chimichurri And "Cauliflower

Name: Grilled Swordfish With Chimichurri And "Cauliflower" Rice With Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 swordfish steaks about 1 pound; sea salt; freshly ground pepper; extra-virgin olive oil; garlic powder simply organic; 1 head cauliflower; 1 zucchini large, diced; 1 shallot large, chopped, about 2 tablespoons; 1 summer squash diced; 1/2 red pepper thinly sliced, about 1/2 cup; 4 cups baby spinach; 1 cup fresh parsley; 8 basil leaves; 20 baby spinach leaves; 1 clove garlic peeled and chopped; 1 lemon zest; 1 lemon juiced; 1/2 teaspoon sea salt; 1/2 teaspoon freshly ground pepper; 1/4 cup extra virgin olive oil or more

Servings: persons

2 swordfish steaks about 1 pound
sea salt
freshly ground pepper
extra-virgin olive oil
garlic powder simply organic
1 head cauliflower
1 zucchini large, diced
1 shallot large, chopped, about 2 tablespoons
1 summer squash diced
1/2 red pepper thinly sliced, about 1/2 cup
4 cups baby spinach
1 cup fresh parsley
8 basil leaves
20 baby spinach leaves
1 clove garlic peeled and chopped
1 lemon zest
1 lemon juiced
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1/4 cup extra virgin olive oil or more

1
Take the swordfish steaks and lay on a plate. Drizzle with extra virgin olive oil (about 1 tablespoon to each). Season both sides with a little salt, pepper, onion powder and all purpose seasoning. Cover and let sit in the refrigerator.
2
Meanwhile take the cauliflower and cut into florets. Either process through the dish of your food processor. Then place in a bowl. Season with 1 teaspoon sea salt, 3/4 teaspoon freshly ground pepper, 1 teaspoon onion powder and 1 tablespoon all purpose seasonings. Drizzle in 2 tablespoons of olive oil. Heat a large pan on medium-high heat. Add cauliflower rice to the hot pan and let it begin to brown. Toss lightly a couple of times. Let cook for 5-7 minutes then remove from pan and place back in the large bowl or let rest on a baking sheet.
3
In the same pan heat again to a medium-high heat then add in 2 tablespoons of olive oil. Add in shallots and let cook for about 3 minutes then add in zucchini, summer squash and red pepper. Cook for about 5 minutes tossing to coat in the olive oil. Add in 1 teaspoon sea salt, 1/2 teaspoon freshly ground pepper, 1 teaspoon onion powder and 1 teaspoon of all purpose seasonings. Top with spinach then cover for 5 minutes. Add in cauliflower rice, toss and keep warm.
4
Heat your outdoor grill over to a medium-high temperature. While the grill is heating make your chimichurri.
5
In your food processor or mini chopper add in parsley, basil, spinach, garlic, lemon zest, lemon juice, salt, pepper and olive oil. Blend until smooth. If it is too think then drizzle in more oil.
6
Grill the swordfish for 4-5 minutes on the first side them 3 minutes when you flip over. (only flip once).
7
To plate take a nice large scoop of the rice and vegetables for the bottom of the plate. Top with a piece of swordfish then top with chimichurri. Enjoy this yummy dinner with your family or friends. Everyday to Gourmet!

530

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 swordfish steaks about 1 pound, sea salt, freshly ground pepper, extra-virgin olive oil, and more.

Yes, Grilled Swordfish With Chimichurri And "Cauliflower" Rice With Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Swordfish With Chimichurri And "Cauliflower" Rice With Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions