Swordfish is perfect for hot-and-fast applications like this springy skillet from Ali Slagle’s cookbook I Dream of Dinner (So You Don’t Have To) because it cooks quickly without drying out. Swap in another fatty fish—like mahi-mahi or salmon—and whatever crunchy vegetables (like green beans or snap peas) and small white beans (like navy or Great Northern) you have on hand. Serve alongside orzo, Israeli couscous, bulgur, or crusty bread for sopping up the lemony juices.
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Ingredients
4 servings
Zest and juice of 2 lemons
1
tsp. crushed red pepper flakes
½
cup plus 4 Tbsp. extra-virgin olive oil, divided
Kosher salt, freshly ground pepper
4
1”-thick swordfish or mahi-mahi steaks (about 1½ lb. total), patted dry, cut into 1” cubes
1
lb. asparagus, woody stems trimmed, cut into ½” pieces
1
garlic clove, thinly sliced
2
15-oz. cans small white beans, (such as navy or Great Northern), rinsed
½
cup tender herbs (such as mint, dill, basil, and/or parsley), plus more for serving
Preparation
Step 1
Whisk lemon zest, lemon juice, red pepper flakes, and ½ cup oil in a small bowl to combine; season vinaigrette with salt and pepper.
Step 2
Season fish all over with salt and pepper. Heat 2 Tbsp. oil in a large skillet over medium. Add asparagus, garlic, beans, and ¼ cup water; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender and beans are warmed through, about 4 minutes. Transfer to a medium bowl; stir in 2 Tbsp. vinaigrette. Reserve skillet.
Step 3
Heat remaining 2 Tbsp. oil in reserved skillet over medium. Cook fish, stirring occasionally, until golden brown and flesh flakes easily with a fork, 5–7 minutes.
Step 4
Add fish and ½ cup herbs to bean mixture and stir once. Drizzle with more vinaigrette and season with more salt and pepper. Just before serving, scatter more herbs on top.
Recipes excerpted with permission from ‘I Dream of Dinner (So You Don’t Have To)’ By Ali Slagle. Copyright © 2022 By Alexandra Slagle. Published by Clarkson Potter.
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