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Description
Designed with the winter months in mind, this Black Swordfish for the Winter recipe will not disappoint. Grilled black swordfish is accompanied by a savory mustard and vinegar cabbage salad and drizzled with a buttery, zesty sauce. Butter beans add an additional flavor component to the sauteed cabbage salad and provide additional protein to this hearty wintry entree. Serve with freshly co
Ingredients
US|METRIC
2 SERVINGS
- 4 swordfish (fresh Black, slices)
- olive oil (to taste)
- 1 onion
- 1 garlic clove
- 150 grams green cabbage (sliced )
- 1 can butter beans
- salt (to taste)
- black ground pepper (to taste)
- ground mustard (to taste)
- red wine vinegar (to taste)
- 2 Tbsp. unsalted butter
- 1 lemon zest (and juice)
- 2 tsp. mustard (L'anciene, or similar mustard)
- 4 capers
- fresh thyme
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Directions
- Grill the fish on a very hot grill brushed with a mixture of oil and water.
- Heat a little olive oil in a wok, and saute onion and garlic for a few minutes.
- Add the cabbage, and saute for a few more minutes.
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