- 0:15 Prep
- 0:18 Cook
- 4 Servings
- Advanced
For those of us who need to eat gluten-free, this char-grilled swordfish with cannellini beans is perfect for mid-week dining.
Featured in Quick meals, Canned & dried beans
Ingredients
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6 garlic cloves
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2 tablespoons fresh oregano leaves
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1/4 cup (60ml) olive oil
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4 x 200g swordfish steaks
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100g sliced pancetta, cut into matchsticks
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2 eschalots, finely chopped
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2 x 400g cans cannellini beans, rinsed, drained
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2 rosemary sprigs
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2/3 cup (160ml) Massel chicken style liquid stock
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2 tablespoons roughly chopped flat-leaf parsley, plus extra to garnish
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Lemon wedges, to serve
Method
-
Step 1
Slice 2 garlic cloves and mix in a dish with oregano and 2 tablespoons of the oil. Season the fish, then add to the dish and turn to coat in the mixture. Set aside to marinate while you make the beans.
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Step 2
Finely chop remaining 4 garlic cloves. Heat remaining 1 tablespoon oil in a pan over medium-low heat. Add garlic, pancetta and eschalot. Cook, stirring, for 6 minutes until starting to colour. Add beans, rosemary and stock, increase heat to medium and simmer for 5 minutes or until stock is almost all absorbed. Remove and discard rosemary sprigs.
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Step 3
Remove 1 cup of the bean mixture to a bowl, mash roughly with a fork, then return to pan and stir for a further minute. Stir in the parsley and cover to keep warm.
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Step 4
Heat a chargrill or frypan over high heat. Cook fish for 2 minutes on each side until seared but still pink in the middle, or until done to your liking. Serve the fish on a bed of braised beans. Garnish with extra parsley and serve with lemon wedges.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
- 3040 kj
Energy
- 40g
Fat Total
- 9g
Saturated Fat
- 9g
Fibre
- 65g
Protein
- 144mg
Cholesterol
- 1194.98mg
Sodium
- 1g
Carbs (sugar)
- 26g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Brett Stevens
- Publication: Taste.com.au
Source:
taste.com.au
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