8/15/2012

Chargrilled swordfish with braised cannellini beans recipe

Photo: Chargrilled swordfish with braised cannellini beans recipe

The Grilled Recipes kitchen invites you to try Chargrilled swordfish with braised cannellini beans recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Chargrilled swordfish with braised cannellini beans.

For those of us who need to eat gluten-free, this char-grilled swordfish with cannellini beans is perfect for mid-week dining.

Ingredients (serves 4)

6 garlic cloves
2 tbs fresh oregano leaves
1/4 cup (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
2/3 cup (160ml) chicken stock
2 tbs roughly chopped flat-leaf parsley, plus extra to garnish
Lemon wedges, to serve

Method

Slice 2 garlic cloves and mix in a dish with oregano and 2 tbs of the oil. Season the fish, then add to the dish and turn to coat in the mixture. Set aside to marinate while you make the beans.

Finely chop remaining 4 garlic cloves. Heat remaining 1 tbs oil in a pan over medium-low heat. Add garlic, pancetta and eschalot. Cook, stirring, for 6 minutes until starting to colour. Add beans, rosemary and stock, increase heat to medium and simmer for 5 minutes or until stock is almost all absorbed. Remove and discard rosemary sprigs.

Remove 1 cup of the bean mixture to a bowl, mash roughly with a fork, then return to pan and stir for a further minute. Stir in the parsley and cover to keep warm.

Heat a chargrill or frypan over high heat. Cook fish for 2 minutes on each side until seared but still pink in the middle, or until done to your liking. Serve the fish on a bed of braised beans. Garnish with extra parsley and serve with lemon wedges.

Source
delicious. - May 2008, Page 98
Recipe by Valli Little

 

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