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.

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Recipe Summary

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

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Directions

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  • Preheat oven to 425°.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

387 calories; calories from fat 29%; fat 12.8g; saturated fat 2.6g; mono fat 6.7g; poly fat 2.2g; protein 39.9g; carbohydrates 31.9g; fiber 7.1g; cholesterol 66mg; iron 3.9mg; sodium 829mg; calcium 97mg.