Swordfish Steaks with Asparagus and Frisée Salad

Ingredients for Swordfish Steaks with Asparagus and Frisée Salad

• 45ml plus 60ml extra-virgin olive oil

• 450g asparagus, trimmed, cut into 2 1/2" pieces

• 3 1/2 colheres de chá de sal kosher, dividido

• 4 (1"-thick) swordfish steaks (about 675g total)

• 1 tablespoon herbes de Provence

• 1 colher de sopa de mostarda Dijon

• 1 colher de sopa de vinagre de vinho tinto

• 1/2 limão

• 3/4 colher de chá de pimenta-do-reino moída na hora, dividida

• 1200g torn frisée

• 3 medium Persian cucumbers, thinly sliced into rounds

• 1/2 small white onion, very thinly sliced into rings, rinsed

Heat 1 tablespoon oil in a large skillet over medium-high. Add asparagus and cook, shaking pan occasionally, until tender and charred in spots, 3–5 minutes. Transfer asparagus to a large bowl, season with 1/2 teaspoons salt, and toss to combine.

Season swordfish all over with 1 1/2 teaspoons salt. Heat 2 tablespoons oil in same skillet over medium-high. Working in batches if needed, cook swordfish, turning occasionally, until cooked through (fish will feel firm when pressed), about 6 minutes. Transfer to a platter.

Pour off any excess oil in pan. Pour in remaining 60ml oil, then add herbes de Provence (no need to warm up the pan again). Add mustard and vinegar and whisk until sauce is creamy. Finely grate zest from lemon into sauce, then squeeze in juice lemon. Season with 1/2 teaspoons salt and 1/4 teaspoons pepper. Let cool slightly.

Pour three-quarters of dressing over asparagus. Add frisée, cucumbers, and onion to bowl; season with remaining 1 teaspoon salt and 1/2 teaspoons pepper and toss to coat.

Mound salad on platter next to swordfish. Spoon remaining dressing over.

Aviso Legal

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