Swordfish With Asparagus and Beans

Name: Swordfish With Asparagus and Beans
Ingredients: Zest and juice of 2 lemons; 1 tsp. crushed red pepper flakes; ½ cup plus 4 Tbsp. extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 4 1”-thick swordfish or mahi-mahi steaks (about 1½ lb. total), patted dry, cut into 1” cubes; 1 lb. asparagus, woody stems trimmed, cut into ½” pieces; 1 garlic clove, thinly sliced; 2 15-oz. cans small white beans, (such as navy or Great Northern), rinsed; ½ cup tender herbs (such as mint, dill, basil, and/or parsley), plus more for serving

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www.bonappetit.com

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Servings: 4

Author : Ali Slagle

dinner weeknight easy

Ingredients

Remove All · Remove Spices · Remove Staples

Zest and juice of 2 lemons1 tsp. crushed red pepper flakes½ cup plus 4 Tbsp. extra-virgin olive oil, dividedKosher salt, freshly ground pepper4 1”-thick swordfish or mahi-mahi steaks (about 1½ lb. total), patted dry, cut into 1” cubes1 lb. asparagus, woody stems trimmed, cut into ½” pieces1 garlic clove, thinly sliced2 15-oz. cans small white beans, (such as navy or Great Northern), rinsed½ cup tender herbs (such as mint, dill, basil, and/or parsley), plus more for serving

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Instructions

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Step 1

Whisk lemon zest, lemon juice, red pepper flakes, and ½ cup oil in a small bowl to combine; season vinaigrette with salt and pepper.

Step 2

Season fish all over with salt and pepper. Heat 2 Tbsp. oil in a large skillet over medium. Add asparagus, garlic, beans, and ¼ cup water; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender and beans are warmed through, about 4 minutes. Transfer to a medium bowl; stir in 2 Tbsp. vinaigrette. Reserve skillet.

Step 3

Heat remaining 2 Tbsp. oil in reserved skillet over medium. Cook fish, stirring occasionally, until golden brown and flesh flakes easily with a fork, 5–7 minutes.

Step 4

Add fish and ½ cup herbs to bean mixture and stir once. Drizzle with more vinaigrette and season with more salt and pepper. Just before serving, scatter more herbs on top.