Chargrilled swordfish with braised cannellini beans

Appetizing Chargrilled swordfish with braised cannellini beans Recipe

For those of us who need to eat gluten-free, this char-grilled swordfish with cannellini beans is perfect for mid-week dining.
Chargrilled swordfish with braised cannellini beans
Prep Time : 0:15 | Cook Time : 0:18 | Total Time : 0:33 | Serving : 4 person.


  • 6 garlic cloves

  • 2 tablespoons 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) Massel chicken style liquid stock

  • 2 tablespoons roughly chopped flat-leaf parsley, plus extra to garnish

  • Lemon wedges, to serve


  • Step 1

    Slice 2 garlic cloves and mix in a dish with oregano and 2 tablespoons 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.

  • Step 2

    Finely chop remaining 4 garlic cloves. Heat remaining 1 tablespoon 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.

  • Step 3

    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.

  • Step 4

    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.

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