Yield
serves 4 (serving size: 1 swordfish steak and about 1 1/2 cups vegetables)

A french technique that translates well into Willet's philosophy is the practice of roasting vegetables with olive oil-a healthy fat-and herbs. Here we've paired those vegetables with swordfish.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine green beans, tomatoes, oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in an 11 x 7-inch baking dish; toss. Bake at 425° for 10 minutes or until green beans are crisp-tender.

Step 3

Meanwhile, season swordfish with remaining 1/4 teaspoons salt and pepper; coat each side with cooking spray. Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sear fish 2 minutes on each side; place fish on top of green-bean mixture. Top with white beans, olives, and thyme. Bake 10 minutes or until fish flakes easily when tested with a fork.

Step 4

Combine sugar and vinegar in a small saucepan over medium-high heat; boil 1 minute or until mixture begins to thicken. Drizzle each serving with syrup.

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