another day, another bowl

Garlicky Quinoa & Brussel Sprouts with Lemony Swordfish

Garlicky Quinoa & Brussel Sprouts with Lemony Swordfish

I just love swordfish! It’s always a treat when I have it. My favorite way to make it {or any white fish for that matter} is in a parchment packet. It steams the fish, and all the flavors of the spices and citrus infuse the fish, making it super moist, and never dry! Hope you enjoy this as much as I did.

Garlicky Quinoa & Brussel Sprouts with Lemony Swordfish

June 9, 2018
: 1
: 1 hr
: Easy

By:

Ingredients
  • 6oz Swordfish
  • 1 Cup brussel sprouts
  • 1/2 Cup cooked quinoa
  • 1/4 onion, diced {any kind, I used red}
  • 1-2 cloves garlic, minced
  • 2 Tbl. of bone broth @pacificfoods
  • High-heat cooking oil spray
  • Pink Salt & Pepper to taste
Directions
  • Step 1 For the fish: pat the swordfish dry with paper towel, spray with @chosenfoods avocado spray, pink salt, pepper, & garlic powder {any white fish will do}. Place fish on parchment paper and top with 3 thin lemon slices.
  • Step 2 Wrap in parchment paper to make a packet, bake on 400, 15-20ish, minutes depending on thickness.
  • Step 3 While fish is baking: trim brussel sprouts and cut in half. In a skillet, steam brussel sprouts in bone broth until liquid devolves.
  • Step 4 Transfer brussel sprouts to a baking sheet, spray with cooking spray and bake on 400, 15 mins. {May bake these at the same time as the fish}
  • Step 5 While brussel sprouts are roasting: sauté onion and garlic in a skillet with more bone broth. Add 1/4-1/2 Cup cooked quinoa to skillet.
  • Step 6 Combine quinoa mixture and roasted brussel sprouts, pink salt & pepper to taste. Serve with fish. Enjoy!


Related Posts

Garlic Honey Wild Alaska Sockeye Salmon with Steamed Brussel Sprouts and Green Beans

Garlic Honey Wild Alaska Sockeye Salmon with Steamed Brussel Sprouts and Green Beans

Garlic Honey Wild Alaska Sockeye Salmon with Steamed Green Beans and Brussel Sprouts… this is a mouthful, but it’s a HEALTHY mouthful! I made this last Friday night for Brent and I {having the leftover salmon this week}, but this would be the perfect meal […]



Leave a Reply

Your email address will not be published. Required fields are marked *