Lemon Swordfish with Asparagus and White Beans

Dinner

Lemon Swordfish with Asparagus and White Beans

Cook the asparagus and beans first, then use the same skillet for bite-size pieces of swordfish. A lemony dressing and fresh herbs bring the two parts together at the end.

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Yield
4 servings
Cuisine
Mediterranean-inspired

Bring it to the table

Keep the fish separate until serving

Warm the beans and cook the asparagus before searing the fish. Combining them gently at the end keeps the fish pieces from breaking up in the pan.

At the table

Add the fish and herbs to the warm beans, drizzle with dressing and scatter extra herbs over the serving bowl.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 2 lemons — zest and juice
  • 1 tsp crushed red pepper flakes
  • 1/2 cup olive oil — for the vinaigrette
  • kosher salt — to taste
  • black pepper — freshly ground, to taste
  • 1 1/2 lb swordfish or mahi-mahi — patted dry and cut into 1-inch cubes
  • 2 tbsp olive oil — for the vegetables
  • 1 lb asparagus — trimmed and cut into 1/2-inch pieces
  • 1 clove garlic — thinly sliced
  • 2 15-ounce cans small white beans — drained and rinsed
  • 1/4 cup water
  • 2 tbsp olive oil — for the fish
  • 1/2 cup tender herbs — mint, dill, basil and/or parsley, plus more to finish

A few useful notes.

Keep the separate oil measures ready for the dressing, vegetables and fish.

Firm fish holds its shape when folded into the beans. Use a thermometer and doneness cues because cube size affects timing.

The cooking plan

How to make Lemon Swordfish with Asparagus and White Beans.

  1. Whisk the lemon zest and juice, red pepper flakes and dressing oil in a bowl. Season with salt and pepper.

  2. Season the fish with salt and pepper. Warm the vegetable oil in a large skillet over medium heat. Add the asparagus, garlic, beans and water. Season lightly and cook, stirring occasionally, for about 4 minutes, until the asparagus is tender-crisp and the beans are hot.

  3. Transfer the vegetables to a serving bowl and stir in a little dressing, starting with about 2 tablespoons for the base batch.

  4. Add the fish oil to the same skillet over medium heat. Cook the fish for about 5–7 minutes, turning carefully, until golden and opaque, flaking readily, and reaching 145°F.

  5. Add the fish and measured herbs to the beans and fold together gently. Drizzle over more vinaigrette to taste, adjust the salt and pepper and finish with extra herbs.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Lemon Swordfish with Asparagus and White Beans

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Skillet swordfish with asparagus and white beans, tossed with lemon vinaigrette and tender herbs.
Print Recipe
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

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Ingredients
  

Dressing
  • 2 Lemon zest and juice
  • 1 tsp crushed red pepper flakes
  • ½ cup olive oil for the vinaigrette
  • kosher salt to taste
  • black pepper freshly ground, to taste
Skillet
  •  
    1 ½ lb swordfish or mahi-mahi patted dry and cut into 1-inch cubes
  • 2 tbsp olive oil for the vegetables
  •  
    1 lb asparagus trimmed and cut into 1/2-inch pieces
  • 1 clove garlic thinly sliced
  •  
    2 15-ounce cans small white beans drained and rinsed
  • ¼ cup water
  • 2 tbsp olive oil for the fish
To finish
  •  
    ½ cup tender herbs mint, dill, basil and/or parsley, plus more to finish

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the lemon zest and juice, red pepper flakes and dressing oil in a bowl. Season with salt and pepper.
  2. Season the fish with salt and pepper. Warm the vegetable oil in a large skillet over medium heat. Add the asparagus, garlic, beans and water. Season lightly and cook, stirring occasionally, for about 4 minutes, until the asparagus is tender-crisp and the beans are hot.
  3. Transfer the vegetables to a serving bowl and stir in a little dressing, starting with about 2 tablespoons for the base batch.
  4. Add the fish oil to the same skillet over medium heat. Cook the fish for about 5–7 minutes, turning carefully, until golden and opaque, flaking readily, and reaching 145°F.
  5. Add the fish and measured herbs to the beans and fold together gently. Drizzle over more vinaigrette to taste, adjust the salt and pepper and finish with extra herbs.

Notes

Keep the separate oil measures ready for the dressing, vegetables and fish.
Firm fish holds its shape when folded into the beans. Use a thermometer and doneness cues because cube size affects timing.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Do the fish and vegetables cook together?

Cook them separately in the same skillet, then fold them together gently in the serving bowl.

Can I use mahi-mahi instead?

Yes. Cut it into similar-size pieces and cook it to 145°F before combining with the vegetables.

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