Swordfish Scallops and Fresh Green Beans are a great summer recipe. Simple and quick to prepare, they pair well with green beans, which help make everything very fresh… the mint leaves are the cherry on top. Usually, confit lemons are excellent for this type of preparation, but in their absence, you can use fresh lemons. In any case, I’ll refer you to the link… for all those who want to try another equally simple recipe:https://blog.giallozafferano.it/lappetitovienmangiando/limoni-confit-ricetta-marocchina/

Difficulty: Easy
Preparation time: 20 Minutes
Cooking time: 10 Minutes
Portions: 4 servings
Cuisine: Italian

Ingredients

1.76 lbs swordfish in two steaks
2.2 lbs green beans
as needed whole wheat flour
as needed extra virgin olive oil
as needed salt and pepper
2 lemons juice + zest in strips
4 sprigs fresh mint
1 clove chopped garlic

Preparation

Peel the two swordfish steaks and cut them in half, simultaneously removing the central bone.
Cut the half steaks again so that you end up with eight pieces of swordfish.
Clean, wash the green beans, boil them, and as soon as they cool down, season them.
Prepare a mixture of garlic, fresh mint, and grated zest of 1 lemon, extra virgin olive oil, salt, and after mixing everything, place it in the refrigerator.
Flour the swordfish, put two or three tablespoons of extra virgin olive oil in a non-stick pan, and brown over medium-high heat for 6/7 minutes.
Add the zest of 1 lemon cut into strips, salt, and pepper, immediately deglaze with the juice of 2 lemons, and turn off.
Plate, decorating the Swordfish Scallops with fresh green beans, with fresh mint leaves, and serve immediately.

Notes

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