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🥗 Grilled Swordfish Steak with Warm Green Bean and Tomato Salad

685 kcal · 30 min · 4 servings

Ingredients

• 4 Swordfish steaks (each 250-300 g)
• Salt
• Pepper
• 1 tbsp Sunflower oil
• 6 Tomatoes
• 150 g Beans
• Salt
• 1 large blue onion
• 2 tbsp Butter
• 100 ml Vegetable broth
• 100 ml Whipping cream
• 3 tbsp Mustard

Instructions

1. 1. Season the swordfish steaks generously with salt and pepper.
2. 2. Brush the steaks lightly with oil.
3. 3. Let the marinated steaks rest in the refrigerator for 15 minutes.
4. 4. Wash the tomatoes thoroughly.
5. 5. Remove the hard stem end from the top of the tomatoes.
6. 6. Slice the tomatoes into thick rounds.
7. 7. Wash the green beans.
8. 8. Remove the hard ends and stems from the beans.
9. 9. Bring plenty of water to a boil and add some salt.
10. 10. Cook the green beans in the salted water for 8 minutes.
11. 11. Drain the beans.
12. 12. Let the beans drain well.
13. 13. Peel the onion.
14. 14. Halve the onion.
15. 15. Cut the onion halves into thin strips.
16. 16. Heat the butter in a large pan.
17. 17. Sauté the onion strips in the hot butter.
18. 18. Add the drained green beans to the onion in the pan.
19. 19. Add the tomato slices to the pan.
20. 20. Toss the vegetables gently until they are warm.
21. 21. Heat the vegetable broth in a small pot.
22. 22. Stir the cream into the hot broth.
23. 23. Stir the mustard into the sauce until smooth.
24. 24. Preheat the grill.
25. 25. Place the swordfish steaks on the hot grill.
26. 26. Grill the fish for about 7 minutes until cooked through.
27. 27. Divide the warm vegetables among the plates.
28. 28. Place the grilled fish steaks on top of the vegetables.
29. 29. Pour the mustard sauce over the fish.
30. 30. Serve the dish immediately.

Nutrition per serving

• kcal: 685
• Protein: 53 g · Fett/Fat: 38 g · Carbs: 15 g