Wild Swordfish Buddha Bowl

Ingredients:

• 1 package of Sea Crave Wild Swordfish

• 1 cup (250 ml) baby spinach leaves

• ½ cup (125 ml) flat leaf parsley leaves

• 1 cup (250 ml) fresh basil leaves

• 3 green onions, trimmed and sliced into 1 inch pieces

• 2 Tbsp (30 ml) lemon juice

• 1 garlic clove

• ½ tsp (2 ml) cider vinegar

• 2 tsp (10 ml) honey

• 2 Tbsp (30 ml) extra virgin olive oil

• salt and freshly ground black pepper, to taste

• 1 package Sea Crave wild swordfish fillets

• 1 Tbsp (15 ml) vegetable oil

• 1 avocado, peeled, pitted, halved and thinly sliced

• 4 radishes, trimmed and very thinly sliced

• 1 mango, peeled, pitted and cut into chunks

• 1 red pepper, cut into chunks

• 2 Kirby cucumbers, cut into half moons

• Cooked quinoa, to serve

• 1 lime, cut into wedges, for garnish

How To Make It:

1. Preheat the oven to 400 F (200 C).

2. In a blender combine spinach leaves, parsley leaves, basil leaves, green onions, lemon juice, garlic clove, cider vinegar, honey, salt, pepper and extra virgin olive oil until creamy and smooth. Transfer dressing to an airtight container and refrigerate until ready to use.

3. Pat Sea Crave wild swordfish portions dry using paper towels before seasoning generously with salt and pepper. Heat vegetable oil in a heavy-bottomed, ovenproof skillet or frying pan over medium high heat until almost smoking. Carefully lay swordfish in pan, reduce heat to medium and cook for 1 minute or until a golden crust forms on bottom of swordfish fillet. Set pan in oven and roast for 5 minutes. Flip fillets over, return to oven, and roast another 5 minutes or until flesh flakes easily.

4. To assemble bowls, place as much quinoa as desired in serving bowls. Top with avocado, radishes, mango chunks, red pepper chunks and cucumber. Place a portion of swordfish on top and drizzle with some of the reserved dressing. Serve lime wedges alongside to squeeze additional lime juice over bowl, if desired. Enjoy.

5. Chef Tip: If you are feeling a bit spicy, try sprinkling some hot red pepper flakes over your warm Sea Crave wild swordfish portions as they come out of the oven.

   
   Serves 2