Swordfish with Creamed French Beans

Serve up a stylish fish dish with Paul Heathcote's recipe for griddled swordfish served with creamed French beans
By Paul Heathcote
Swordfish with Creamed French Beans
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 swordfish steaks
  • olive oil, for brushing and shallow-frying
  • black pepper
  • 2 cloves garlic, finely sliced

For the creamed beans:

  • 1 tsp white wine vinegar
  • 2 tsp white wine
  • 1 shallot, finely chopped
  • 1/2 tsp English mustard
  • 30 g shredded iceberg lettuce
  • 4 tsp double cream
  • 100 g chilled unsalted butter
  • black pepper
  • 100 g French beans, boiled, drained and diced
  • 6 button onions, halved
  • 1 tsp chopped chives

For the garnish:

  • lemon juice
  • olive oil
  • chopped flat leaf parsley


1. Season the swordfish steaks with olive oil, salt and freshly ground pepper. Heat a griddle pan until very hot and grill the swordfish on one side only, until crisp and golden.

2. Heat a little olive oil in a small frying pan. Add the garlic, sauté until crispy and leave to one side.

3. Place the vinegar, wine and chopped shallot in a small pan and boil until so reduced that only a teaspoon of the liquid remains.

4. Whisk in the mustard, cream and butter, add the lettuce and French beans and bring to the boil for about 15 seconds.

5. Finally add the halved onions and chives, warm through and then spoon onto a serving plate.

6. Place the swordfish steaks on top, squeeze on the lemon juice and garnish with a dash of olive oil, the crispy garlic and a sprinkling of flat-leafed parsley.

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