Lemony Swordfish with Ratatouille, Dragon Tongue Beans with Vegan XO, and Miso-Butter Corn

Lemony Pan-Seared Swordfish

A hot, brief sear gives swordfish a golden exterior without drying its lean center. Lemon zest and a fresh lemon dressing keep the fish bright beneath the rich vegetables.

Ingredients

• 4 swordfish steaks, about 6 ounces each and 1 inch thick, skin removed
• 1 tablespoon ghee
• 1 tablespoon extra-virgin olive oil
• 1 lemon, finely zested and juiced
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Pat the swordfish thoroughly dry. Season with salt, pepper, and half the lemon zest just before cooking.
2. Stir the olive oil, 1 tablespoon lemon juice, and remaining zest together in a small bowl.
3. Heat a large heavy skillet over medium-high heat. Add the ghee, then the swordfish without crowding; work in batches if necessary.
4. Sear until golden and readily released from the pan, about 3–4 minutes. Turn, lower the heat to medium, and cook another 3–5 minutes, depending on thickness, until the center reaches 145°F. The flesh should be opaque and moist.
5. Transfer to a warm platter and spoon over the lemon dressing. Rest for 2 minutes and serve immediately with the ratatouille.

Notes

• Avoid a prolonged lemon marinade: acid changes the surface texture before the fish reaches the pan.

Chunky Summer Ratatouille

Browning the eggplant and zucchini separately keeps the vegetables distinct rather than watery. Ripe tomato brings enough sauce to dress the swordfish without burying it.

Ingredients

• 1 small globe eggplant, about 12 ounces, cut into 3/4-inch chunks
• 2 small zucchini, about 10 ounces total, cut into 3/4-inch chunks
• 1 red bell pepper, cut into 3/4-inch pieces
• 1 small yellow onion, diced
• 3 garlic cloves, thinly sliced
• 1 lb ripe tomatoes, cored and chopped, juices reserved
• 2 tablespoons ghee, divided
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh thyme leaves
• 1/2 cup loosely packed basil leaves, torn, divided
• 1 teaspoon red wine vinegar, plus more to taste
• 1 teaspoon kosher salt, divided, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Heat a wide sauté pan over medium-high heat with 1 tablespoon ghee. Add the eggplant and a pinch of the salt. Cook for 7–9 minutes, turning occasionally, until browned in places and beginning to soften. Transfer to a bowl.
2. Add the remaining ghee and the zucchini. Cook for 4–5 minutes until lightly browned, then transfer to the bowl with the eggplant.
3. Reduce the heat to medium. Add the onion and bell pepper to the pan with another pinch of salt. Cook for 5–6 minutes until softened, then add the garlic and thyme and stir for 30 seconds.
4. Add the tomatoes and their juices, remaining measured salt, and pepper. Simmer uncovered for 7–10 minutes, stirring occasionally, until the tomatoes break down.
5. Return the eggplant and zucchini to the pan. Simmer gently for 8–10 minutes until tender but still recognizable and the sauce clings to the vegetables. Add a splash of water only if the pan becomes dry.
6. Remove from the heat and fold in the olive oil, vinegar, and half the basil. Taste for salt and acidity. Reserve the remaining basil for plating.

Notes

• If the tomatoes release a lot of liquid, reduce the sauce uncovered before returning the browned vegetables.
• This can be made a day ahead; add the basil after reheating.

Dragon Tongue Beans with Vegan XO

Brief blanching keeps the broad bean pods tender with a little bite. A concentrated spoonful of XO supplies the savory contrast without overwhelming their sweetness.

Ingredients

• 1 lb young dragon tongue bean pods, stem ends trimmed
• 3 tablespoons Noma Projects vegan XO, or to taste
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon fresh lemon juice
• to taste kosher salt, plus salt for the blanching water

Instructions

1. Bring a large pot of well-salted water to a boil.
2. Add the beans and cook for 4–6 minutes, testing a pod for tenderness. The pods should bend easily but retain a slight bite; thicker beans may need another minute.
3. Drain thoroughly and spread briefly on a clean towel so excess water evaporates.
4. Toss the warm beans with olive oil and lemon juice. Taste before adding more salt, since the XO is concentrated.
5. Arrange the beans in a loose stack and spoon the vegan XO over the top.

Notes

• The purple markings on dragon tongue beans usually fade during cooking.
• For advance preparation, chill the blanched beans in ice water, drain well, and rewarm briefly in simmering water before dressing.

Pan-Roasted Corn with Shared Cultures Miso Butter

Dry kernels and an uncrowded hot pan give the corn browned edges while keeping the centers juicy. Miso butter goes in off heat so it stays glossy rather than scorching.

Ingredients

• 5 ears fresh sweet corn, kernels cut from the cobs, about 4 cups
• 1 tablespoon ghee
• 1 medium shallot, finely diced
• 2 scallions, thinly sliced, whites and greens separated
• 2 tablespoons unsalted butter, softened
• 1 tablespoon Shared Cultures miso
• 1 teaspoon fresh lemon juice, plus more to taste
• 1 tablespoon water, as needed
• to taste kosher salt and freshly ground black pepper

Instructions

1. Mash the softened butter and miso together until evenly combined.
2. Pat the corn kernels dry if wet. Heat a wide heavy skillet over medium-high heat and add the ghee.
3. Add the corn in a broad layer and leave undisturbed for about 2 minutes. Toss, then continue cooking for 3–4 minutes, stirring only occasionally, until some kernels are browned. Use two batches if the pan is crowded.
4. Lower the heat to medium, add the shallot and scallion whites, and cook for another 2–3 minutes until the shallot softens and the corn is just tender.
5. Take the pan off the heat. Fold in the miso butter, scallion greens, and lemon juice. Add up to 1 tablespoon water if needed to loosen the butter into a light coating.
6. Taste before adding salt, then finish with black pepper. Serve warm.

Notes

• A mild, sweet miso lets the corn lead; if using a particularly salty or intense miso, begin with 2 teaspoons and adjust.
• Do not return the dressed corn to high heat, which can scorch the miso.

Overall Timing / Workflow

Ratatouille holds well, leaving the final minutes free for the corn, beans, and fish. Cooking the swordfish last keeps it moist.

Instructions

1. 0:00 — Chop the ratatouille vegetables and begin cooking them. During the browning and simmering stages, trim the beans, cut the corn from the cobs, and prepare the alliums.
2. 0:25 — Mix the miso butter and lemon dressing. Put a pot of salted water on to boil.
3. 0:35 — Finish the ratatouille and hold over very low heat, covered. Blanch and dress the beans; hold warm with the XO ready to spoon over.
4. 0:40 — Pan-roast the corn. At the same time, heat a separate skillet for the swordfish.
5. 0:48 — Finish the corn off heat with miso butter. Sear the swordfish and check its center temperature.
6. 0:58–1:05 — Dress the fish with lemon, assemble the plates, and serve.

Notes

• For a calmer finish, make the ratatouille earlier in the day and rewarm it while preparing the sides.

Plating

Keeping the sides distinct preserves their textures and lets the lemon, XO, and miso seasonings stay focused.

Instructions

1. Set one swordfish steak on each warm plate and spoon ratatouille across part of the fish, leaving some of the golden surface visible.
2. Add a generous mound of miso-butter corn alongside.
3. Stack the beans beside the corn and spoon the XO over their center rather than mixing it through the whole plate.
4. Finish the ratatouille with the reserved torn basil and spoon any lemony fish juices around the swordfish.

Leftover Path

Storing the fish separately prevents it from absorbing too much sauce and allows gentler reheating than the vegetables need.

Instructions

1. Refrigerate leftovers in covered containers within 2 hours. Keep the swordfish separate from the ratatouille and sides, and use the fish within 2 days and the vegetables within 3–4 days.
2. Warm the ratatouille in a covered saucepan with a splash of water. Add bite-size pieces of swordfish near the end and heat gently until the leftovers reach 165°F, avoiding a hard simmer.
3. Rewarm the corn over low heat with a spoonful of water. Serve the beans at room temperature or warm them gently, then add any reserved XO.
4. For a different meal, fold the warmed ratatouille and corn into an omelet, or serve the leftover fish cold with the beans and a fresh squeeze of lemon.