Grilled Swordfish with arugula salad and Butter Bean Tomato Olive Succotash

I’m probably really reaching with the Succotash reference. (I’m sorry to any of you that are Southern purists!!) but I couldn’t think how else to describe this delicious Mediterranean inspired combination that was so reminiscent of succotash!

I rarely buy a swordfish steak, but every time I do, I kick myself for not having done it sooner because it is so incredibly good! Especially when it’s grilled and you get that nice char to the fish.

Now for my fake succotash- Cherry tomatoes which are SO sweet right now, salty nicoise olives, onions, toasty garlic and creamy butter beans. What an awesome combination and it goes so well with the grilled fish and the peppery arugula salad. This is the most wonderful dish and it is fresh, healthy and as delicious as it gets! Awesome for a weeknight dinner or this would be an amazing plate for a summer dinner party.

Grilled Swordfish with arugula salad and Butter Bean Tomato Olive Succotash

Author: Heather Christo

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 2

Ingredients

2 large swordfish steaks, about ½-3/4inch thick
2 tablespoons olive oil
kosher salt
Butter Bean Tomato Olive Succotash
3 tablespoons olive oil
1 yellow onion
2 cloves garlic, thinly sliced
2 cups cherry tomatoes
1 15-ounce can of drained butter beans
⅓ cup nicoise olives
2 tablespoons freshly chopped flat leaf parsley
kosher salt
Arugula Salad
6 cups baby arugula
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 cloves garlic, minced
kosher salt

Instructions

Preheat the grill to medium. Rub each swordfish steak on both sides with 1 tablespoon of olive oil and then sprinkle with kosher salt.
In a medium saucepan over medium heat add the olive oil, the onion and the garlic. Sprinkle with kosher salt and stir often over the medium heat until the onion and garlic is soft, about 5-7 minutes.
When the onions are soft add the tomatoes to the pot and let them cook.
Then add the swordfish steaks to the grill. They will need to cook about 2-3 minutes on each side- so during that time, let the tomatoes cook until they begin to split their skin and get juicy.
Remove the steak from the grill and let it rest on a side plate.
Add the olives and the butter beans to the pot with the onions and tomatoes and stir until the beans have been warmed through, about 2 minutes.
Toss the arugula with the oil, vinegar and garlic and transfer to a platter. Spoon the hot succotash to the side of the salad and top the dish with the grilled swordfish- delicious!