Grilled Swordfish with Cannellini Bean Salad

Swordfish with Farro, Cannellini Beans and Greens

Swordfish is such a dense, meaty fish that it’s sometimes called the “steak” of the ocean. Its mild flavor allows a wide variety of possible seasonings and sides and predictably, just about anything you like with a steak will go well with swordfish (hence, the Montreal Steak Seasoning). I love this grain and bean salad warmed up on the side since it has just enough personality to shine but not so much that it overshadows the fish. I hope you like it as much as I do.

It’s that easy: Farro is an ancient type of wheat recently re-popularized because of its nutty taste and chewy texture. It cooks a little faster than wheat berries, which makes it a better choice for busy weeknight cooks. Similar to spelt, farro has higher fiber and protein content than common wheat and is high in magnesium and B vitamins. That’s a whole lot of reasons to try farro.

Swordfish with Farro, Cannellini Beans and Greens

Start to finish: 15 minutes
Hands on time: 10 minutes

Ingredients

Two 8 oz swordfish steaks
Salt
Montreal Steak Seasoning
1 tablespoon olive oil
3/4 cup Heinen’s Chicken Culinary Stock
10 oz Farro and Cannellini Bean Salad with Greens from the To Go Case

Preparation

Season the fish with the salt and Montreal Steak Seasoning.
Heat a large skillet over medium-high heat and add the olive oil. When the oil shimmers add the fish to the pan and cook it on one side for about 2 minutes. Flip it over and cook the other side for one minute. Add the chicken broth (it will bubble up) and stir in the farro and bean salad. Cover and simmer for two minutes to finish cooking the fish, warm the beans and wilt the greens. Remove the lid and cook for another minute to reduce the liquid if necessary.

Transfer the fish and beans to heated plates and serve hot.

Serves 2

Click here to print this page | Recipe created by Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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