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Exotic Grilled Swordfish with Mango Salsa and Quinoa Pilaf
Exotic Grilled Swordfish with Mango Salsa and Quinoa Pilaf

Exotic Grilled Swordfish with Mango Salsa and Quinoa Pilaf
A vibrant and flavorful dish featuring grilled swordfish paired with a refreshing mango salsa and a side of quinoa pilaf.
Exotic Grilled Swordfish with Mango Salsa and Quinoa Pilaf

To provide a balanced meal with lean protein, healthy fats, and complex carbohydrates, supporting energy levels for cycle training.

Ingredients:
1
Servings
  • 2
    item
     swordfish steak
  • 1
    item
     mango
  • 0.5
    item
     red onion
  • 1
    item
     lime
  • 10
    g
     cilantro
  • 150
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     red bell pepper
  • 1
    tsp
     chili powder
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Exotic Grilled Swordfish with Mango Salsa and Quinoa Pilaf
Instructions:
  1. Preheat the grill to medium-high heat.
  2. Season the swordfish steaks with olive oil, salt, black pepper, and chili powder.
  3. Grill the swordfish for about 4-5 minutes on each side until cooked through.
  4. Dice the mango and red onion finely. Mix with lime juice and chopped cilantro to make the salsa.
  5. Cook quinoa according to package instructions. Fluff with a fork and mix in diced red bell pepper and minced garlic.
  6. Serve the grilled swordfish topped with mango salsa alongside the quinoa pilaf.
Nutrition Per Serving 600 g Per 100g
Energy 739 kcal 123 kcal
Protein 50 g 8.3 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 15 g 2.5 g
Carbohydrates 60 g 10.0 g
Fat 30 g 5.0 g
  • 2
    item
     swordfish steak
  • 1
    item
     mango
  • 0.5
    item
     red onion
  • 1
    item
     lime
  • 10
    g
     cilantro
  • 150
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 1
    item
     red bell pepper
  • 1
    tsp
     chili powder
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the grill to medium-high heat.

Season the swordfish steaks with olive oil, salt, black pepper, and chili powder.

Grill the swordfish for about 4-5 minutes on each side until cooked through.

Dice the mango and red onion finely. Mix with lime juice and chopped cilantro to make the salsa.

Cook quinoa according to package instructions. Fluff with a fork and mix in diced red bell pepper and minced garlic.

Serve the grilled swordfish topped with mango salsa alongside the quinoa pilaf.

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