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Swordfish Skewers with White Bean Puree

A recipe from the Good Food collection.


Swordfish Skewers with White Bean Puree
Swordfish Skewers with White Bean Puree
1 kg (2 lb 4 oz) swordfish steaks, cut into 3 cm (1¼ inch) cubes
1 tablespoon olive oil
2 tablespoons lemon juice
1 garlic clove, crushed
1 tablespoon chopped rosemary
1 tablespoon chopped thyme
2 tablespoons chopped flat-leaf (Italian) parsley
White Bean Purée
2 × 400 g (14 oz) cans cannellini beans
375 ml (1½ cups) chicken stock
2 fresh bay leaves
2 garlic cloves, crushed
1 teaspoon chopped thyme
½ teaspoon finely grated lemon zest
60 ml (¼ cup) extra virgin olive oil


  1. Soak eight wooden skewers in water for 30 minutes to prevent them from burning during cooking. Thread the swordfish cubes onto the skewers. Place in a large non-metallic dish and pour on the combined olive oil, lemon juice, garlic, rosemary and thyme. Season well. Cover with plastic wrap and refrigerate for 10 minutes.
  2. Meanwhile, to make the white bean purée, wash the beans in a colander and place in a large saucepan. Add the chicken stock, bay leaves and 125 ml (½ cup) water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Remove from the heat and drain well, reserving 2 tablespoons of the liquid.
  3. Put the beans and the reserved liquid in a food processor or blender with the garlic, thyme and lemon zest. Season with salt and black pepper and process until smooth. With the motor running, gradually pour in the olive oil in a thin stream. Continue processing until well combined, then keep warm.
  4. Heat a chargrill pan (griddle) or barbecue hot plate until very hot. Cook the skewers, turning regularly and basting with any leftover marinade, for 3–4 minutes, or until cooked through and golden. Serve, sprinkled with parsley and a spoonful of white bean purée on the side.
Nutrition Per Serve:


Fat 21 g;
Carbohydrate 18 g;
Protein 62 g;
Dietary Fibre 9 g;
Cholesterol 147 mg;
2115 kJ (505 Cal)


Main ingredient:
Fish, Beans


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