Black Swordfish For The Winter

• 4 swordfish fresh Black, slices
• olive oil to taste
• 1 onion
• 1 garlic clove
• 2 1/8 cups green cabbage sliced
• 1 can butter beans
• salt to taste
• black ground pepper to taste
• ground mustard to taste
• red wine vinegar to taste
• 2 tablespoons unsalted butter
• 1 lemon zest and juice
• 2 teaspoons mustard L'anciene, or similar mustard
• 4 capers
• fresh thyme

1. Grill the fish on a very hot grill brushed with a mixture of oil and water.
2. Heat a little olive oil in a wok, and saute onion and garlic for a few minutes.
3. Add the cabbage, and saute for a few more minutes.
4. Add just enough boiling water to cover the cabbage. Cook on low heat.
5. The water will evaporate a bit while cooking, do not let vegetables stick to the bottom.
6. Once the cabbage is cooked, add the beans, and cook for 2 more minutes.
7. Strain the remaining water, turn off the heat, and pour strained water back in the wok.
8. Season with another drizzle of olive oil, salt, pepper, mustard, and a few drops of red wine vinegar if you like it.
9. For the fish sauce, place the unsalted butter for few seconds in the microwave on medium power, with lime zest, mustard, capers, and thyme.
10. Arrange the cabbage around the fish. Whisk the fish sauce, and pour on the hot fish.

black, olive oil, onion, garlic, green cabbage, butter beans, salt, black ground pepper, ground mustard, red wine vinegar, unsalted butter, lemon zest, mustard, capers, thyme

Taken from www.yummly.com/recipe/Black-Swordfish-for-the-Winter-682868 (may not work)