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Swordfish with Sea Beans

Wow your customers with this meaty swordfish-sea bean combination plated in a geometric presentation.


16 oz. swordfish steaks cut into eight two-ounce cubes

1/4 C sesame oil, split

1/4 C low-sodium soy sauce

1/2 lb. sea beans, lightly sauteed

1/4 lb. cranberry beans, lightly sauteed

1/4 C Markon First Crop Chives, snipped

Edible flowers for garnish


Marinate swordfish cubes in two tablespoons sesame oil and the soy sauce. Heat a large skillet; using marinade, sear the fish on all sides. Reserve.

Heat remaining two tablespoons sesame oil and saute sea beans and cranberry beans for one to two minutes.

Cut beans to same length as fish cube height. Place a square, greased mold in the center of a serving plate. Arrange two fish cubes, chopped sea beans, and cranberry bean tips inside mold (make sure it is tightly packed). Garnish with chives and edible flowers.

Repeat three more times. Remove molds right before serving to preserve shape.