Swordfish with Green Beans and Pistachios

Serves: 4

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Total Time: 27

Prep Time: 15

Cook Time: 12

• Juice ½ lemon
• 125 ml extra-virgin olive oil, plus extra to drizzle
• 4  x 175g swordfish steaks
• 3 large ripe tomatoes, cut into wedges
• 1-2tbsp freshly chopped oregano
• 1  garlic clove, crushed
• 250 gram(s) fine green beans
• 100 gram(s) (3½ oz) shelled pistachio nuts

Method

1. Put the lemon juice in a shallow dish, then add 2tbsp of the olive oil and mix together well. Add the swordfish and toss quickly, then cover and put in the fridge to marinate for at least 30min.
2. Put the chopped tomatoes in a large bowl, add the oregano, the remaining oil and the garlic and season with salt and freshly ground black pepper.
3. Bring a large pan of salted water to the boil and cook the beans for 3-5min or until tender. Drain well and add to the bowl with the tomatoes. Add the pistachio nuts and toss together.
4. Preheat a non-stick frying pan or griddle pan. Lift the swordfish out of the marinade, season generously with salt and freshly ground black pepper and cook on a medium heat for 3-4min on each side.
5. Divide swordfish among four warm plates, spoon the green beans over and drizzle with a little olive oil.

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