Swordfish With Asparagus and Beans
by Ali Slagle from Bon Appetit
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
Preparation
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.
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.
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.
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.