Swordfish with Beans


Swordfish with beans is a traditional Southern Italy dish. It’s easy to make and very delicious.


  • 2/3 c. chicken stock
  • 2 cans rinsed and drained cannellini beans
  • 2 green onions, finely chopped
  • 4 (6 oz.) swordfish steaks
  • ¼ c. olive oil
  • 2 Tbsp. fresh oregano leaves
  • 6 garlic cloves – 2 sliced and 4 finely minced
  • 2 Tbsp. flat-leaf parsley, and more to garnish, roughly chopped
  •  2 rosemary sprigs


  1. In a dish, mix together minced garlic, oregano, and two tablespoons oil. Season fish with salt and pepper, and then coat in the garlic mixture and let marinate while you prepare the beans.
  2. Heat one tablespoon oil in a large frying pan over medium-low. Add onions and chopped garlic and cook, stirring constantly for about 6 minutes or until starting to brown. Increase heat to medium, add rosemary, stock and cannellini beans; simmer the mixture until stock is almost absorbed, for about 5 minutes. Discard rosemary sprigs.
  3. Place one cup of the bean mixture into a bowl and coarsely mash with a wooden fork. Return the mashed mixture to the pan and stir for 1 more minute. Add parsley and stir to mix well; keep warm.
  4. Set a chargrill or a frying pan over high heat and heat remaining oil. Add swordfish and sear until cooked, about 2 minutes per side.
  5. Divide the bean mixture among four serving plates; top each with swordfish and sprinkle with more parsley. Serve immediately.