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
$74 At Amazon
Fish Spatula
$14 At Amazon
Microplane Grater
$18 At Amazon
Citrus Juicer
$20 $15 At Amazon
Whisk
$10 At Amazon
Recipe information
Yield
4 servings
Ingredients
1
½
4
1
1
2
½
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.
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Reviews (22)
Back to TopEasy and delicious! When I make it again, I'll stir fry the asparagus and garlic separate from the beans, then add he beans to warm them. I followed the directions, against my better judgement, and the beans turned to mush and the asparagus was fine but coated in smooshed beans. Used basil, oregano, and chives...dill would be ideal. Leftovers are delicious today with extra lemon.
Julie
Carson City, NV
6/21/2024
Easy to make, but lacked flavor. We won’t make it again.
SD
Seattle
6/9/2024
Made this in Maui with fresh-caught mahi-mahi. Divine & so easy!
Anonymous
Volcano, CA
3/12/2024
This was a delicious recipe. I lightly dusted the swordfish with flour before frying and it was it came out slightly crispy.
Anonymous
Oak Park, Illinois
2/27/2024
I've made this recipe twice. Once I halved the ingredients and the other time I made it with the full amounts. It turned out better halved - i think because the veggies shed less water? I'm not sure but it was significantly better halved. In any case it's an excellent recipe and pretty easy to make.
mingletoes
Oakland, CA
9/30/2023
Easy and delicious.
Michele H.
Brooklyn NY
3/18/2023
Outstanding! Refreshing, tasty and most of all - quick and easy. Definitely part of the rotation.
Mindy847
Dallas
3/16/2023