Grilled Fish with Green Beans and Rice

Ingredients

• 4 pieces swordfish (≈160 g each)
• 600 g green beans
• 2 tbsp almond kernels (pitted)
• 400 g rice
• 1 tsp turmeric
• 1 pinch piment (ground)
• 1 tbsp Olive Oil
• 4 tbsp butter
• 1 cup crème fraîche
• 2 tbsp yogurt
• 1 pinch saffron
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash, trim, and if needed halve the beans; blanch in salted water for about 2–3 minutes until just tender. Shock in cold water and drain.

2. 2.

   Toast almonds in a dry pan until golden brown.

3. 3.

   Cook rice according to package instructions. Rinse while hot and toss in a pot with 2 tbsp hot butter, turmeric, and piment.

4. 4.

   Wash swordfish, pat dry, season with salt and pepper, brush with olive oil. Grill each side for about 2 minutes.

5. 5.

   Heat crème fraîche, stir in yogurt and saffron, season with salt and pepper to taste.

6. 6.

   Sauté beans and almonds in remaining hot butter, season with salt.

7. 7.

   Plate fish over rice and beans on warmed plates; dollop a spoonful of saffron sauce over the fish.