Amaranth Bowl with Grilled Swordfish, Fennel Slaw, and Lemon Aioli

Ingredients

• •1 cup amaranth
• •2 cups vegetable broth
• •2 fillets (6 oz each) swordfish steaks
• •2 tablespoons olive oil
• •1 medium fennel bulb, thinly sliced
• •1/2 cup mayonnaise
• •2 cloves garlic, minced
• •2 tablespoons fresh lemon juice
• •1 tablespoon apple cider vinegar
• •to taste salt and pepper
• •1 tablespoon fresh parsley, chopped

Directions

1. 1Bring vegetable broth to a boil, add amaranth, reduce heat, and simmer for 20 minutes until tender and liquid is absorbed.
2. 2While amaranth cooks, whisk together mayonnaise, minced garlic, and lemon juice to make the aioli; season with salt and pepper.
3. 3Toss sliced fennel with apple cider vinegar, salt, and pepper; let sit for 10 minutes to soften slightly.
4. 4Pat swordfish steaks dry and season generously with salt and pepper.
5. 5Heat olive oil in a grill pan or skillet over medium-high heat, then cook swordfish 4-5 minutes per side until cooked through.
6. 6Divide cooked amaranth between two bowls and top each with a swordfish fillet, fennel slaw, and a generous dollop of lemon aioli.
7. 7Garnish with fresh parsley and serve immediately.

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