Grilled swordfish with lukewarm salad

Ingredients for Grilled swordfish with lukewarm salad

Instructions for Grilled swordfish with lukewarm salad

To prepare the Grilled swordfish with lukewarm salad recipe, please follow these instructions:

Sprinkle and peel the tomatoes, place them on a plate of baking paper, sprinkle them with olive oil, sprinkle salt and pepper and baking them in the oven at 150º for 45 minutes. Nip the beans and cook them in leached water until they are just tender. Pour them into a sieve, cool them under the cold rooster, let the beans dripping and hiv them. Up from the pointed end, so they fill more.

Heat the oil in a large saute pan, grate the garlic lightly and mix tomatoes, beans, olives and oregano or merian. Heat it all. Add lemon juice and taste the beans with salt and pepper.

Brush swordfish with olive oil and stir the fish on a hot griddle for 2-3 minutes. on every side. Sprinkle salt and pepper over, sprinkle lemon juice and let the fish pull for a few min. Before serving on hot plates with the light bean salt and served with rice or bread.