Restaurants›Vivian›Nc Swordfish Recipe

Nc Swordfish Recipe

Inspired by Vivian

Time40m

Serves4

stewed heirloom tomato & louisiana purple beans, tarragon, caper berry, fresh tomato, olive oil

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

4 pieces Swordfish steaks4 cups Heirloom tomatoes, chopped2 cups Louisiana purple beans, trimmed2 tablespoons Fresh tarragon, chopped1 tablespoon Caper berries, drained2 cups Fresh tomatoes, diced4 tablespoons olive oil1 teaspoon Celtic sea salt1 to taste Black pepper, to taste

Method

Cooking Instructions

Prepare the Ingredients

Chop the heirloom tomatoes, dice the fresh tomatoes, and trim the Louisiana purple beans. Set aside.

Cook the Beans

In a large pot, bring water to a boil and add the Louisiana purple beans. Cook for 5-7 minutes until tender but still crisp. Drain and set aside.

Sauté the Tomatoes

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped heirloom tomatoes and diced fresh tomatoes. Cook for about 10 minutes until the tomatoes break down into a sauce.

Add Bean and Seasonings

Stir in the cooked purple beans, chopped tarragon, caper berries, salt, and black pepper. Mix well and let simmer for another 5 minutes.

Cook the Swordfish

In another skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the swordfish steaks with salt and black pepper. Sear the steaks for about 4-5 minutes on each side until cooked through and golden brown.

Serve

Plate the swordfish steaks and top with the stewed tomato and bean mixture. Garnish with additional tarragon if desired.