🍽️ Grilled Swordfish Steaks with Fresh Tomato and Bean Salad

Name: Grilled Swordfish Steaks with Fresh Tomato and Bean Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 4 Swordfish steaks (approx. 180 g each); 4 tbsp Lime juice; 4 tbsp Olive oil; 300 g Cherry tomatoes (red and yellow); 1 Onion; 200 g Beans; 100 g Corn salad; Salt; Pepper (from the mill); 2 tbsp Olives; 1 tbsp Parsley

485 kcal · 30 min · 4 servings

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Ingredients

4 Swordfish steaks (approx. 180 g each)
4 tbsp Lime juice
4 tbsp Olive oil
300 g Cherry tomatoes (red and yellow)
1 Onion
200 g Beans
100 g Corn salad
Salt
Pepper (from the mill)
2 tbsp Olives
1 tbsp Parsley

Instructions

1. Rinse the tomatoes thoroughly under running water.
2. Cut the tomatoes in half lengthwise.
3. Peel the onion and remove the outer layers.
4. Cut the onion into wedges by slicing it lengthwise.
5. Rinse the beans under cold water.
6. Remove the hard ends and any tough strings from the beans.
7. Fill a pot with water and add plenty of salt.
8. Bring the water to a boil.
9. Add the beans to the boiling water.
10. Cook the beans for about 8 to 10 minutes.
11. Drain the beans in a colander.
12. Immediately rinse the beans with cold water to stop the cooking process (shock).
13. Let the beans drain well in the colander.
14. Rinse the corn salad under running water.
15. Remove woody stems and yellow leaves from the salad.
16. Dry the salad thoroughly, ideally using a salad spinner.
17. Put 2 tablespoons of lime juice into a small bowl.
18. Season the lime juice mixture with salt and pepper to taste.
19. Add 2 tablespoons of olive oil to the seasoning mixture.
20. Whisk everything well with a fork or spoon.
21. Finely chop the parsley.
22. Stir the chopped parsley into the dressing mixture.
23. Rinse the swordfish steaks under cold water.
24. Pat the fish dry with kitchen paper.
25. Drizzle the fish with 2 tablespoons of lime juice.
26. Season the fish with salt and pepper.
27. Brush the fish with the remaining olive oil.
28. Preheat the grill or grill pan.
29. Grill the fish for 2 to 3 minutes on the first side.
30. Turn the fish and grill for another 2 to 3 minutes on the other side.
31. Remove the fish from the grill and place them on plates.
32. Arrange the tomato halves decoratively on the plates.
33. Add the drained beans to the tomatoes.
34. Add the dry corn salad.
35. Decorate the dish as you like.
36. Drizzle the entire dish with some of the prepared salad sauce.

Nutrition per serving

kcal: 485
Protein: 43 g · Fett/Fat: 25 g · Carbs: 12 g