adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chargrilled swordfish with braised cannellini beans
Chargrilled swordfish with braised cannellini beans
0 Likes
Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
33 minutes
Gluten-free char-grilled swordfish with cannellini beans: a simple and satisfying mid-week meal.
Ingredients:
  • 6 garlic cloves
  • 40.00 ml fresh oregano leaves
  • 60ml 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
  • 160ml chicken stock
  • 40.00 ml roughly chopped flat-leaf parsley, plus extra to garnish
  • Lemon wedges, to serve
Instructions:
  • Slice 2 garlic cloves and combine with oregano and 2 tablespoons of oil in a dish. Season the fish, add to the dish, and coat thoroughly. Allow the fish to marinate while preparing the beans.
  • Finely mince the 4 garlic cloves. Heat the remaining 1 tablespoon of oil in a pan over medium-low heat. Add the minced garlic, pancetta, and eschalot. Cook for 6 minutes, stirring occasionally, until they start to brown. Add the beans, rosemary, and stock, then increase the heat to medium and simmer for 5 minutes, or until the stock is nearly absorbed. Remove and discard the rosemary sprigs before serving.
  • Transfer 1 cup of the bean mixture to a bowl. Roughly mash with a fork, then mix back into the pan. Stir for another minute. Add parsley and cover to keep warm.
  • Preheat a chargrill or frypan over high heat. Sear the fish for 2 minutes on each side until pink in the middle or to your preference. Serve on a bed of braised beans, garnish with parsley, and accompany with lemon wedges.

Similar Recipes