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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What you’ll need
Large Skillet
$90 At Amazon
Fish Spatula
$16 At Amazon
Microplane Grater
$17 At Amazon
Citrus Juicer
$15 At Amazon
Whisk
$12 At Amazon
Recipe information
Yield
4 servings
Ingredients
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.
Recipe notes
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