Swordfish With Asparagus & Little Beans

Directions

1. 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.
2. 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.
3. Drain and rinse little white beans. Trim and thinly slice asparagus and garlic. Pluck the herbs.
4. 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.
5. 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.