Swordfish with Broccolini and Broad Beans

Paleo – serves 2

I walked in the door 15 minutes ago. I have cooked, eaten, done the dishes and am now sitting down to write this post. This is a fast, healthy, great midweek meal that takes absolutely no time and is restaurant quality. For hard core paleoist’s (I think I made that word up) you may be surprised that I used peas in the last recipe and am now using broad beans in this recipe. That does make this not 100% paleo, but sometimes using beans as an alternative to other green vegetables is good and offers variety to your diet – and the amount I use is not going to be detrimental. Do feel free to omit though if you want to be 100% paleo, there are an abundance of other green vegetables that will really suit this dish.  I had an amazing breakfast over the weekend – poached eggs, broccolini, broad beans and toasted almonds, and it “inspired” this combination. The perfect Monday night meal packed with vitamins and nutrients. Enjoy!

Ingredients

  • 2 x swordfish fillets
  • 1 cup seedless olives – I use a combination of kalimata and ligurian
  • 1 tbsp olive oil
  • 1 bunch broccolini
  • 1 bunch asparagus
  • 1/2 cup fresh broad beans, shelled but not peeled
  • 2 cloves garlic, sliced
  • Cracked black pepper

Method

  • In a mixmaster blitz olives with 1 tbsp olive oil – alternatively use an olive tapenade from the market or supermarket, just check the ingredients
  • Boil water, add broad beans and then place the broccolini and asparagus in a steamer on top of the boiling water. Cook for 2 minutes, remove the steamer and cook the broad beans for a further minute or until the skins go wrinkly. Pour the broad beans over the steamer, and run cold water over all the vegetables. When cool enough, gently tear the casing off to pop the broad beans out
  • Heat a grill plate to maximum heat. Brush swordfish with olive oil and cracked pepper and then cook on the grill plate for 3 minutes either side. I prefer my swordfish cooked all the way through, but if you prefer your’s rare, do 2 minutes
  • In a small frypan, heat garlic with 1 tbsp olive, add broccolini, asparagus and broad beans and stir fry for 2 – 3 minutes
  • Serve swordfish on a bed of vegetables, with a big dollop of olive tapenade

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