Ingredients:
1/2 cupplus 4 tablespoons olive oil, divided
2 lemons
1 teaspoonred pepper flakes
Salt, to taste
Pepper, to taste
1 1/2 pounds(1-inch thick) swordfish steaks (or mahi-mahi)
2 (15-ounce) cans little white beans (like navy or Great Northern)
1 poundasparagus
1 clove garlic
1/2 cupsoft herbs (like mint, dill, basil, parsley, or a combination)
Directions:
Pour 1/2 cup olive oil into a liquid measuring cup. Zest and juice lemons into the cup (about 6 tablespoons juice). Add red pepper flakes and season to taste with salt and pepper.
Cut off and discard the skin from the swordfish steaks (or mahi-mahi). Pat dry, then cut into 1-inch pieces. Toss with salt and pepper.
Drain and rinse little white beans. Trim and thinly slice asparagus and garlic. Pluck the herbs.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the beans, asparagus, garlic, and 1/4 cup water. Season with salt and pepper and cook until beans are warm and asparagus is crisp-tender, 3 to 5 minutes. Transfer to a bowl and mix in a couple tablespoons of lemon dressing. Season with salt and pepper.
Heat another 2 tablespoons olive oil in the skillet over medium heat. Add fish and cook, stirring from time to time, until the fish flakes easily (5 to 7 minutes). Add herbs and fish to the beans and stir once. Season with salt and pepper and the lemon dressing. This dish is good warm or at room temperature.