Swordfish with Asparagus & Little Beans

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Prepare the Lemon Dressing: In a liquid measuring cup, pour 1/4 cup olive oil. Add the zest and juice of one lemon (about 6 tablespoons), 1/4 teaspoon red pepper flakes, and salt and pepper to taste.

Step 2

2. Prepare the Swordfish: Cut off and discard the skin from 1 1/2 pounds of 3/4-inch-thick swordfish steaks (or mahi-mahi). Pat dry and cut into 1-inch pieces. Toss with salt and pepper.

Step 3

3. Cook the Beans and Asparagus: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the drained and rinsed beans, sliced asparagus, and minced garlic clove, and 1/4 cup of water. Season with salt and pepper and cook until the beans are warm and the asparagus is crisp-tender, about 3 to 5 minutes. Transfer to a bowl and mix in a couple of tablespoons of the lemon dressing. Season to taste with salt and pepper.

Step 4

4. Cook the Swordfish: Heat another 2 tablespoons of olive oil in the same skillet over medium heat. Add the swordfish and cook, stirring occasionally, until the fish flakes easily, about 5 to 7 minutes. Add the herbs and the cooked fish to the bowl with the beans and asparagus. Stir once. Season with salt and pepper and the remaining lemon dressing.

Step 5

5. Serve warm or at room temperature. Good with orzo, Israeli couscous, bulgur, or toasted breadcrumbs.