Close
Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:20 minsAdditional Time:10 minsTotal Time:30 minsServings:4Yield:4 servings
Cook Time:20 mins
Cook Time:
20 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupextra-virgin olive oil2tablespoonslemon juice1teaspoonDijon mustard½teaspoonsalt, divided½teaspoonground pepper, divided1 15-ounce can white beans, rinsed2 10-ounce swordfish steaks1teaspoonherbes de Provence12cupschopped escarole¼cupvery thinly sliced red onion
Cook Mode(Keep screen awake)
Ingredients
¼cupextra-virgin olive oil
2tablespoonslemon juice
1teaspoonDijon mustard
½teaspoonsalt, divided
½teaspoonground pepper, divided
1 15-ounce can white beans, rinsed
2 10-ounce swordfish steaks
1teaspoonherbes de Provence
12cupschopped escarole
¼cupvery thinly sliced red onion
DirectionsPosition rack in upper third of oven; preheat broiler to high. Line a broiler-safe pan with foil.Whisk oil, lemon juice, mustard and 1/4 teaspoon each salt and pepper in a large bowl. Transfer 2 tablespoons of the dressing to a small bowl. Add beans to the dressing in the large bowl and toss to combine.Cut each swordfish steak in half so you have 4 equal portions; sprinkle with herbes de Provence and the remaining 1/4 teaspoon each salt and pepper. Place the fish on the prepared pan and broil on the upper rack until it just barely flakes when pressed with a knife, 8 to 10 minutes.Toss escarole and onion with the beans. Serve the salad with the swordfish, drizzled with the reserved 2 tablespoons dressing.Originally appeared: EatingWell Magazine, January/February 2016
Directions
Position rack in upper third of oven; preheat broiler to high. Line a broiler-safe pan with foil.Whisk oil, lemon juice, mustard and 1/4 teaspoon each salt and pepper in a large bowl. Transfer 2 tablespoons of the dressing to a small bowl. Add beans to the dressing in the large bowl and toss to combine.Cut each swordfish steak in half so you have 4 equal portions; sprinkle with herbes de Provence and the remaining 1/4 teaspoon each salt and pepper. Place the fish on the prepared pan and broil on the upper rack until it just barely flakes when pressed with a knife, 8 to 10 minutes.Toss escarole and onion with the beans. Serve the salad with the swordfish, drizzled with the reserved 2 tablespoons dressing.
Position rack in upper third of oven; preheat broiler to high. Line a broiler-safe pan with foil.
Whisk oil, lemon juice, mustard and 1/4 teaspoon each salt and pepper in a large bowl. Transfer 2 tablespoons of the dressing to a small bowl. Add beans to the dressing in the large bowl and toss to combine.
Cut each swordfish steak in half so you have 4 equal portions; sprinkle with herbes de Provence and the remaining 1/4 teaspoon each salt and pepper. Place the fish on the prepared pan and broil on the upper rack until it just barely flakes when pressed with a knife, 8 to 10 minutes.
Toss escarole and onion with the beans. Serve the salad with the swordfish, drizzled with the reserved 2 tablespoons dressing.
Originally appeared: EatingWell Magazine, January/February 2016
Rate ItPrint
Nutrition Facts(per serving)397Calories23gFat21gCarbs32gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
