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Prep time
10 minutes
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Cook time
20 minutes
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Serves
4
Watch This Recipe
Swordfish With Asparagus & Little Beans
Ingredients
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1/2 cup
plus 4 tablespoons olive oil, divided
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2
lemons
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1 teaspoon
red pepper flakes
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Salt, to taste
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Pepper, to taste
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1 1/2 pounds
(1-inch thick) swordfish steaks (or mahi-mahi)
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2
(15-ounce) cans little white beans (like navy or Great Northern)
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1 pound
asparagus
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1
clove garlic
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1/2 cup
soft herbs (like mint, dill, basil, parsley, or a combination)
Directions
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Pour 1/2 cup olive oil into a liquid measuring cup. Zest and juice lemons into the cup (about 6 tablespoons juice). Add red pepper flakes and season to taste with salt and pepper.
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Cut off and discard the skin from the swordfish steaks (or mahi-mahi). Pat dry, then cut into 1-inch pieces. Toss with salt and pepper.
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Drain and rinse little white beans. Trim and thinly slice asparagus and garlic. Pluck the herbs.
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the beans, asparagus, garlic, and 1/4 cup water. Season with salt and pepper and cook until beans are warm and asparagus is crisp-tender, 3 to 5 minutes. Transfer to a bowl and mix in a couple tablespoons of lemon dressing. Season with salt and pepper.
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Heat another 2 tablespoons olive oil in the skillet over medium heat. Add fish and cook, stirring from time to time, until the fish flakes easily (5 to 7 minutes). Add herbs and fish to the beans and stir once. Season with salt and pepper and the lemon dressing. This dish is good warm or at room temperature.
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