Saute onion and garlic in 2 Tbsp olive oil in medium saute pan until softened.
Add beans, saute 2 minutes.
Stir in lemon juice and parsley, and heat through.
Season with salt and pepper to taste and set aside.
Brush swordfish with 2 Tbsp oilve oil.
Sprinkle with salt and pepper.
Grill fish on High 3 to 4 minutes per side, turning once.
Use fish basket for added convenience.
Cook to 140 degrees.
Place cooked bean mixture on serving plate.
Lay fish on top and sprinkle with balsamic.
Ingredients:
1 small red onions, finely diced
1 tablespoon minced garlic
4 tablespoons extra virgin olive oil
1 (15 1/2 ounce) cans cannellini beans, drained
1/4 cup fresh lemon juice
1/2 cup chopped Italian parsley
4 swordfish steaks
2 tablespoons balsamic vinegar
Steps/Methods:
Saute onion and garlic in 2 Tbsp olive oil in medium saute pan until softened.
Add beans, saute 2 minutes.
Stir in lemon juice and parsley, and heat through.
Season with salt and pepper to taste and set aside.
Brush swordfish with 2 Tbsp oilve oil.
Sprinkle with salt and pepper.
Grill fish on High 3 to 4 minutes per side, turning once.
Use fish basket for added convenience.
Cook to 140 degrees.
Place cooked bean mixture on serving plate.
Lay fish on top and sprinkle with balsamic.
