Roasted Swordfish with Vegetables Provençal |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A french technique that translates well into Willet's philosophy is the practice of roasting vegetables with olive oil-a healthy fat-and herbs. Here we've paired those vegetables with swordfish. Ingredients:
4 cups (12 ounces) green beans, cut into 1-inch pieces |
2 cups grape or cherry tomatoes, halved |
1 tablespoon olive oil |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
2 garlic cloves, minced |
4 (6-ounce) swordfish steaks (about 3/4-inch thick) |
cooking spray |
1 (15.8-ounce) can of small white beans, rinsed and drained |
8 pitted kalamata olives |
1 1/2 tablespoons chopped fresh thyme |
1/4 cup packed light brown sugar |
1/4 cup balsamic vinegar |
Directions:
1. Preheat oven to 425°.
2. Combine green beans, tomatoes, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in an 11 x 7-inch baking dish; toss. Bake at 425° for 10 minutes or until green beans are crisp-tender.
3. Meanwhile, season swordfish with remaining 1/4 teaspoons salt and pepper; coat each side with cooking spray. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sear fish 2 minutes on each side; place fish on top of green-bean mixture. Top with white beans, olives, and thyme. Bake 10 minutes or until fish flakes easily when tested with a fork.
4. Combine sugar and vinegar in a small saucepan over medium-high heat; boil 1 minute or until mixture begins to thicken. Drizzle each serving with syrup.
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