Nutrition per serving may change if servings are adjusted.
¼ cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 15-ounce can white beans, rinsed
2 10-ounce swordfish steaks
1 teaspoon herbes de Provence
12 cups chopped escarole
¼ cup very thinly sliced red onion
Position rack in upper third of oven; preheat broiler to high. Line a broiler-safe pan with foil.
Whisk oil, lemon juice, mustard and ¼ teaspoon each salt and pepper in a large bowl. Transfer 2 tablespoons of the dressing to a small bowl. Add beans to the dressing in the large bowl and toss to combine.
Cut each swordfish steak in half so you have 4 equal portions; sprinkle with herbes de Provence and the remaining ¼ teaspoon each salt and pepper. Place the fish on the prepared pan and broil on the upper rack until it just barely flakes when pressed with a knife, 8 to 10 minutes.
Toss escarole and onion with the beans. Serve the salad with the swordfish, drizzled with the reserved 2 tablespoons dressing.
397 calories;23 g fat(4 g sat); 9 g fiber; 21 g carbohydrates; 32 g protein; 292 mcg folate; 81 mg cholesterol; 2 g sugars; 0 g added sugars; 3,386 IU vitamin A; 13 mg vitamin C; 133 mg calcium; 3 mg iron; 664 mg sodium; 1,272 mg potassium
Folate (73% daily value), Vitamin A (68% dv), Vitamin C (22% dv)