Recipe: Top grilled swordfish steaks with horseradish butter and serve over beans

For 4 people

Thick chunks of swordfish are meant to be grilled, chef Jeremy Sewall writes in “The Row 34 Cookbook.” Finely cut swordfish cooks too easily, he says. Simmer the cannellini beans ahead of time (you can also use chickpeas) and allow plenty of time for the dried beans to soak overnight; prepare the horseradish butter days in advance. The butter melts on the grilled steaks, which are served on a bed of beans.

HORSERADISH BUTTER

3 tablespoons unsalted butter, at room temperature
¾ prepared white horseradish
1 teaspoon chopped fresh parsley
1 panko or other plain white breadcrumbs
A dash of liquid hot sauce
¼ teaspoon grated lemon zest

1. In a food processor, combine the butter, horseradish, parsley, panko or breadcrumbs, hot sauce and lemon zest. Work the mixture until smooth.

2. Lay a 6-inch sheet of plastic wrap on the counter. Place the butter in a log in the middle and roll the paper up to form a log, rolling it under your palms to make it smooth. Secure the ends of the film; refrigerate the log.

BEANS

1 cup of dried cannellini beans
Salt, to taste
1 sprig of fresh rosemary
1 sprig of fresh thyme
1 clove garlic
4 whole black peppercorns
1 Bay leaf
4 cups of vegetable broth

1. Rinse the beans under cold water, place them in a large bowl and add cold water to cover several inches. Refrigerate overnight.

2. Drain and rinse the beans. In a pot, toss the beans with cold water to cover and a generous pinch of salt. Bring to a boil.

3. Meanwhile, in a coffee or tea filter, pour the rosemary, thyme, garlic, peppercorns and bay leaf. Tie the filter closed with kitchen twine, making a small bundle.

4. Once the beans boil, drain them in a colander. Return the beans to the pan with the broth and herb packet. Bring to a boil, reduce heat and simmer beans for 1 hour or until tender but not mushy. Remove the pan from the heat and let the beans cool in the liquid. Drain the beans; remove and discard the herb packet.

SWORDFISH

6 tablespoons of olive oil
1 garlic clove, finely chopped
¼ teaspoon of paprika
Grated zest of 1/2 lemon
4 thick swordfish steaks (about 1 3/4 pounds total)
Canola or vegetable oil (for grilling)
Salt and pepper to taste
1 small leek, split, rinsed and the white part thinly sliced
1 finely chopped small shallot
1 ripe beefsteak tomato, cored and chopped
2 chopped flat-leaf parsley

1. About 1 hour before cooking the swordfish, in a bowl, mix 3 tablespoons of olive oil with the garlic, paprika and lemon zest. Place the swordfish in a baking dish and rub the mixture on all sides of the fish; refrigerate until ready to grill.

2. Light a charcoal grill or turn a gas grill to medium-high heat. Brush the grill grate clean. Using a wadded paper towel, quickly brush the grill grates with canola or vegetable oil.

3. Remove the swordfish from the baking dish, letting the excess marinade drip off. Sprinkle each piece with salt and pepper.

4. Place the swordfish on the grill and cook for 2 minutes. Give it a quarter turn. If the flames break out, move the fish to another location. Repeat quarter turns until the fish has cooked for 6 minutes on one side. Flip and cook for 4 minutes on the other side. The fish must be fully cooked.

5. Just before removing from the grill, top each piece with a slice of horseradish butter and allow to melt for a few seconds before removing the fish from the grill.

6. Meanwhile, in a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the leek and shallot. Cook, stirring often, for 3 minutes or until starting to soften. Add cooked beans and tomatoes. Bring to a boil. Add the parsley and a generous pinch of salt and pepper.

7. Ladle bean mixture into 4 shallow bowls. Add a piece of swordfish to each.

Adapted from “The Row 34 Cookbook”

For 4 people

Thick chunks of swordfish are meant to be grilled, writes chef Jeremy Sewall in “The Row 34 Cookbook.” Finely cut swordfish cooks too easily, he says. Simmer the cannellini beans ahead of time (you can also use chickpeas) and allow plenty of time for the dried beans to soak overnight; prepare the horseradish butter days in advance. The butter melts on the grilled steaks, which are served on a bed of beans.

HORSERADISH BUTTER

3 tablespoons unsalted butter, at room temperature
¾ prepared white horseradish
1 teaspoon chopped fresh parsley
1 panko or other plain white breadcrumbs
A dash of liquid hot sauce
¼ teaspoon grated lemon zest

1. In a food processor, combine the butter, horseradish, parsley, panko or breadcrumbs, hot sauce and lemon zest. Work the mixture until smooth.

2. Lay a 6-inch sheet of plastic wrap on the counter. Place the butter in a log in the middle and roll the paper up to form a log, rolling it under your palms to make it smooth. Secure the ends of the film; refrigerate the log.

BEANS

1 cup of dried cannellini beans
Salt, to taste
1 sprig of fresh rosemary
1 sprig of fresh thyme
1 clove garlic
4 whole black peppercorns
1 Bay leaf
4 cups of vegetable broth

1. Rinse the beans under cold water, place them in a large bowl and add cold water to cover several inches. Refrigerate overnight.

2. Drain and rinse the beans. In a pot, toss the beans with cold water to cover and a generous pinch of salt. Bring to a boil.

3. Meanwhile, in a coffee or tea filter, pour the rosemary, thyme, garlic, peppercorns and bay leaf. Tie the filter closed with kitchen twine, making a small bundle.

4. Once the beans boil, drain them in a colander. Return the beans to the pan with the broth and herb packet. Bring to a boil, reduce heat and simmer beans for 1 hour or until tender but not mushy. Remove the pan from the heat and let the beans cool in the liquid. Drain the beans; remove and discard the herb packet.

SWORDFISH

6 tablespoons of olive oil
1 garlic clove, finely chopped
¼ teaspoon of paprika
Grated zest of 1/2 lemon
4 thick swordfish steaks (about 1 3/4 pounds total)
Canola or vegetable oil (for grilling)
Salt and pepper to taste
1 small leek, split, rinsed and the white part thinly sliced
1 finely chopped small shallot
1 ripe beefsteak tomato, cored and chopped
2 chopped flat-leaf parsley

1. About 1 hour before cooking the swordfish, in a bowl, mix 3 tablespoons of olive oil with the garlic, paprika and lemon zest. Place the swordfish in a baking dish and rub the mixture on all sides of the fish; refrigerate until ready to grill.

2. Light a charcoal grill or turn a gas grill to medium-high heat. Brush the grill grate clean. Using a wadded paper towel, quickly brush the grill grates with canola or vegetable oil.

3. Remove the swordfish from the baking dish, letting the excess marinade drip off. Sprinkle each piece with salt and pepper.

4. Place the swordfish on the grill and cook for 2 minutes. Give it a quarter turn. If the flames break out, move the fish to another location. Repeat quarter turns until the fish has cooked for 6 minutes on one side. Flip and cook for 4 minutes on the other side. The fish must be fully cooked.

5. Just before removing from the grill, top each piece with a slice of horseradish butter and allow to melt for a few seconds before removing the fish from the grill.

6. Meanwhile, in a large skillet over medium heat, heat the remaining 2 tablespoons of olive oil. Add the leek and shallot. Cook, stirring often, for 3 minutes or until starting to soften. Add cooked beans and tomatoes. Bring to a boil. Add the parsley and a generous pinch of salt and pepper.

7. Ladle bean mixture into 4 shallow bowls. Add a piece of swordfish to each.Adapted from “The Row 34 Cookbook”

Dino S. Williams