Swordfish with Broad Beans

Swordfish with Broad Beans


17 people made this

This is a southern Italian dish where swordfish is simmered in wine with broad beans (fava beans). You can use other firm fleshed ocean fish as well.


Serves: 4 

  • 3 tablespoons olive oil, divided
  • 1 tablespoon fresh lemon juice
  • salt and pepper to taste
  • 600g swordfish, cut into chunks
  • 1 small onion, chopped
  • 1 teaspoon plain flour
  • 1 1/2 cups (375ml) dry white wine
  • 500g broad beans, fresh or tinned
  • 1 bunch fresh parsley, chopped

Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

  1. In a medium bowl, mix together 2 tablespoons of the olive oil, the lemon juice, salt and pepper. Add the fish and stir enough to get it coated. Let it marinate for about 15 minutes. Remove fish from the marinade and pat dry.
  2. Heat the remaining olive oil in a large frypan over medium-high heat. Fry the onion until golden, then add the fish. Brown the chunks of fish on all sides, then remove from the pan and set aside.
  3. Stir the flour into the frypan; cook and stir until lightly browned. Gradually stir in the white wine. Return the fish to the pan and add the beans. Sprinkle with fresh parsley, cover, and simmer for 2 to 3 minutes, or until the fish flakes easily with a fork. Serve hot.

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Reviews (2)


Altered ingredient amounts. Didn't use the broadbeans...and didn't really have anything else that might've worked. I think using only the parsley was fine though the broadbeans would prob extend the dish more. - 03 Apr 2009


Looks and tastes special but takes no time to make. - 03 Apr 2009

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