Friday, February 12, 2010

Grilled Swordfish over Braised Beans

We were BBQing with some friends last week and on a last minute whim, my girlfriend picked up a couple of fresh and very large swordfish steaks.  She called and asked me if it would be ok to still BBQ?  Ok?  OK!?!  That's perfect!  My absolute favorite way to eat swordfish is from the grill.  Swordfish was made for grilling.  Apart from the flavor that the grill imparts, it's very firm and meaty texture prevent the risk of falling apart on the grill.  I quickly braised some beans while the swordfish was grilling and in about 15 minutes, we were enjoying our hearty meal. 

Grilled Swordfish over Braised Beans


2 garlic cloves
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
2 tbsp olive oil
1 1/2 lbs swordfish steaks (4 medium sized)
salt and pepper

Braised Beans:
2 tbsp olive oil
2 shallots, finely chopped
3 garlic cloves, finely chopped
1 tsp chili flakes
2 cans cannellini beans, rinsed and drained
2 rosemary sprigs
2/3 cup chicken stock
2 tbsp parsley, chopped
salt and pepper


1. Combine all ingredients for marinade.  Season fish with salt and pepper and add to marinade.  Turn to coat.

2. For beans, heat olive oil in pan over medium heat.  Add shallot, garlic and chili and cook for about 4 minutes until starting to color.  Add beans, rosemary, and stock, and simmer for 5 minutes until most of the liquid is absorbed.  Remove from heat and discard rosemary.  Stir in parsley and season with salt and pepper.

3.  Grill fish over medium high heat for about 3 minutes on each side.  Swordfish should still be a bit pink in the middle.  Serve over braised beans.


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