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Epicurious
Bon Appétit

Swordfish With Asparagus and Beans

By Ali Slagle

5.0

(2)

Swordfish with asparagus and greens on a platter and bowl set on a white table
Photograph by Isa Zapata, food styling by Pearl Jones, prop styling by Marina Bevilacqua

Swordfish is perfect for hot-and-fast applications like this springy skillet from Ali Slagle’s cookbook I Dream of Dinner (So You Don’t Have To) because it cooks quickly without drying out. Swap in another fatty fish—like mahi-mahi or salmon—and whatever crunchy vegetables (like green beans or snap peas) and small white beans (like navy or Great Northern) you have on hand. Serve alongside orzo, Israeli couscous, bulgur, or crusty bread for sopping up the lemony juices.

What you’ll need

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