Ali Slagle's swordfish with asparagus & little beans

Ali Slagle's swordfish with asparagus and Primary Beans Organic Alubia beans

 

A summery one-dish meal that you don’t need to overthink.

Note from Primary Beans: For an even tastier result without much extra lift, try swapping the cans for freshly cooked Alubia beans (approx. ½ lb dried). 

Serves 4.

Featured bean: Alubia

Take 'em from dried to cooked with our guide

Print recipe here

 

Ingredients

  • Lemons
  • Swordfish
  • White beans
  • Asparagus
  • Garlic
  • Soft herbs

 

Steps

  1. Pour ½ cup olive oil into a liquid measuring cup. Zest and juice 2 lemons into the cup (about 6 tablespoons juice). Add 1 teaspoon red pepper flakes and season to taste with S&P.
  2. Cut off and discard the skin from 1 ½ pounds (1-inch-thick) swordfish steaks (or mahi-mahi). Pat dry, then cut into 1-inch pieces. Toss with S&P.
  3. Drain and rinse 2 (15-ounce) cans little white beans. Trim and thinly slice 1 pound asparagus and 1 garlic clove. Pluck ½ cup soft herbs, like mint, dill, basil, parsley, or a combination.
  4. Heat 2 tablespoons olive oil in a large skillet over medium. Add the beans, asparagus, garlic, and ¼ cup water. Season with S&P and cook until the beans are warm and the asparagus is crisp-tender, 3 to 5 minutes. Transfer to a bowl and mix in a couple tablespoons of the lemon dressing. Season to taste with S&P.
  5. Heat another 2 tablespoons olive oil in the skillet over medium. Add the fish and cook, stirring from time to time, until the fish flakes easily, 5 to 7 minutes. Add the herbs and fish to the beans and stir once. Season with S&P and the lemon dressing. Good warm or at room temp.


Reprinted from I Dream of Dinner. Copyright © 2022 by Alexandra Slagle. Photographs copyright © 2022 by Mark Weinberg. Published by Clarkson Potter, an imprint of Random House. For online, a link to method of purchase is required (e.g. Amazon.com, BarnesandNoble.com, Powells.com, IndieBound.org or any online bookseller of your choice.

Ali Slagle's lamb meatball soup with Primary Beans Chickpeas

Ali Slagle's lamb meatball soup (with chickpeas)

Feast for the Future brothy beans

Feast for the Future brothy beans

Marinated bean salad with Primary Beans Organic Flageolet beans

Marinated bean salad with chicory, feta, and mint