Swordfish Steak with Green Bean Tomato Salad

Ingredients

• 4 swordfish steaks (each 250-300 g)
• Salt
• Pepper
• 1 tbsp Sunflower oil
• 6 tomatoes
• 150 g green beans
• Salt
• 1 large blue onion
• 2 tbsp butter
• 100 ml Vegetable broth
• 100 ml heavy cream
• 3 tbsp mustard

Instructions

1. 1.

   Season the swordfish steaks with salt and pepper, then coat them with oil. Let rest in the refrigerator for 15 minutes. Wash the tomatoes, remove stems, and slice. Rinse the green beans, trim ends, and boil in plenty of salted water for 8 minutes; drain well. Peel and halve the onion, slicing into strips. Melt butter in a pan and sauté onions until translucent, then add tomatoes and green beans, tossing everything warm.

2. 2.

   Heat vegetable broth, whisk in heavy cream and mustard to make a sauce. Grill the swordfish steaks for about 7 minutes on each side until cooked through. Arrange the vegetables on a plate, place the grilled steak atop, and drizzle with the mustard sauce before serving.