Swordfish steaks with asparagus and frisée salad recipe

Ingredients for Swordfish steaks with asparagus and frisée salad

• 50 ml extra-virgin olive oil

• 450 g asparagus, trimmed, cut into 6 cm pieces

• 15 g kosher salt, divided

• 675 g swordfish steaks, about 675 g total

• 15 ml herbes de Provence

• 15 ml Dijon mustard

• 15 ml red wine vinegar

• juice of 1/2 lemon

• 2 g freshly ground black pepper, divided

• 240 g torn frisée

• 3 medium Persian cucumbers, thinly sliced into rounds

• 1/2 small white onion, very thinly sliced into rings, rinsed

How to make Swordfish steaks with asparagus and frisée salad

1. Heat 15 ml of oil in a large frying pan over medium-high heat.

2. Add the asparagus and cook, shaking the pan occasionally, until tender and charred in spots, for 3–5 minutes.

3. Transfer the asparagus to a large bowl, season with 2.5 g of salt, and toss to combine.

4. Season the swordfish all over with 7.5 g of salt.

5. Heat 30 ml of oil in the same frying pan over medium-high heat.

6. If needed, cook the swordfish in batches, turning occasionally, until cooked through (the fish should feel firm when pressed), for about 6 minutes.

7. Transfer the swordfish to a platter.

8. Pour off any excess oil from the pan.

9. Pour in the remaining 60 ml of oil, then add the herbes de Provence (there’s no need to warm the pan again).

10. Add the mustard and vinegar, and whisk until the sauce is creamy.

11. Finely grate the zest from the lemon into the sauce, then squeeze in the lemon juice.

12. Season with 2.5 g of salt and 1.25 g of pepper. Let the sauce cool slightly.

13. Pour three-quarters of the dressing over the asparagus.

14. Add the frisée, cucumbers, and onion to the bowl; season with the remaining 5 g of salt and 2.5 g of pepper, then toss to coat.

15. Mound the salad on a platter next to the swordfish.

16. Spoon the remaining dressing over the salad before serving.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.