Swordfish Steaks with Quinoa

 

2

tablespoons olive or canola oil

2

tablespoons capers

2

tablespoons lemon juice

1

tablespoon chopped fresh parsley

1/2

teaspoon pepper

2

flat anchovy fillets in oil

2

cloves garlic

4

swordfish steaks, about 1 inch thick (about 1 1/2 lb)

1/2

cup uncooked quinoa

1

cup water

• 1 In food processor or blender, cover and process all ingredients except swordfish, quinoa and water until smooth.
• 2 In ungreased 11x7-inch glass baking dish, place swordfish. Pour marinade over swordfish. Cover and refrigerate at least 15 minutes but no longer than 1 hour, turning swordfish occasionally.
• 3 Heat coals or gas grill for direct heat. Remove swordfish from marinade; reserve marinade.
• 4 Cover and grill swordfish over MEDIUM-HIGH heat 5 minutes, brushing frequently with marinade. Turn carefully; brush generously with marinade. Grill 5 to 10 minutes longer or until swordfish flakes easily with fork. Discard any remaining marinade.
• 5 While swordfish is grilling, rinse quinoa thoroughly; drain. In 2-quart saucepan, heat quinoa and water to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until water is absorbed.