Peppered Swordfish With Bean And Potato Salad - cooking recipe

Ingredients

1 lb small red-skinned potatoes, halved
1/4 cup lime juice
1 1/2 tbsp olive oil
1 clove garlic, crushed
1 tsp ground white pepper
2 tsp cracked black pepper
1/2 cup stale bread crumbs
4 None swordfish steaks
8 oz green beans
8 oz yellow beans

Preparation

Boil, steam or microwave potatoes until just tender; drain. Cover to keep warm.
Meanwhile, whisk lime juice, oil and garlic in a small bowl.
Combine white and black pepper and bread crumbs in small bowl. Press mixture onto one side of each swordfish steak.
Cook fish, crumb-side down, in heated lightly oiled large nonstick skillet, until lightly browned and crisp. Turn and cook other side until lightly browned.
Meanwhile, boil, steam or microwave beans until just tender; drain.
Place potato and beans in large bowl with dressing; toss gently to combine. Serve fish with salad.