Chargrilled swordfish with braised cannellini beans

Recipes / Fish

For those of us who need to eat gluten-free, this char-grilled swordfish with cannellini beans is perfect for mid-week dining.

Recipe «Chargrilled swordfish with braised cannellini beans» presented in category Recipes / Fish, to prepare this dish you will need no more 18 minutes. To make this dish at home by prescription from the author Gomer would need: 6 garlic cloves, 2 tbsp fresh oregano leaves, 1/4 cup olive oil, 4 x 200g swordfish steaks, 100g sliced pancetta, cut into matchsticks , 2 eschalots, finely chopped, 2 x 400g cans cannellini beans, rinsed, drained, 2 rosemary sprigs , 2/3 cup Massel chicken style liquid stock, 2 tbsp roughly chopped flat-leaf parsley, plus extra to garnish, Lemon wedges, to serve.

Ingredients:

  • 6 garlic cloves 
  • 2 tbsp fresh oregano leaves 
  • 1/4 cup olive oil 
  • 4 x 200g swordfish steaks 
  • 100g sliced pancetta, cut into matchsticks 
  • 2 eschalots, finely chopped 
  • 2 x 400g cans cannellini beans, rinsed, drained 
  • 2 rosemary sprigs 
  • 2/3 cup Massel chicken style liquid stock 
  • 2 tbsp roughly chopped flat-leaf parsley, plus extra to garnish 
  • Lemon wedges, to serve 

Instructions

  1. Slice 2 garlic cloves and mix in a dish with oregano and 2 tablespoons of the oil. Season the fish, then add to the dish and turn to coat in the mixture. Set aside to marinate while you make the beans.
  2. Finely chop remaining 4 garlic cloves. Heat remaining 1 tablespoon oil in a pan over medium-low heat. Add garlic, pancetta and eschalot. Cook, stirring, for 6 minutes until starting to colour. Add beans, rosemary and stock, increase heat to medium and simmer for 5 minutes or until stock is almost all absorbed. Remove and discard rosemary sprigs.
  3. Remove 1 cup of the bean mixture to a bowl, mash roughly with a fork, then return to pan and stir for a further minute. Stir in the parsley and cover to keep warm.
  4. Heat a chargrill or frypan over high heat. Cook fish for 2 minutes on each side until seared but still pink in the middle, or until done to your liking. Serve the fish on a bed of braised beans. Garnish with extra parsley and serve with lemon wedges.