Grilled swordfish with Bianchi di Spagna bean caponata
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Grilled swordfish with Bianchi di Spagna bean caponata


1 400g. can of Valfrutta Bianchi di Spagna beans 
1 long aubergine 
400g. of swordfish fillets 
1 bunch of basil 
1 bunch of wide fennel 
12 cherry tomatoes 
extra virgin olive oil
salt and pepper 

Grilled swordfish with Bianchi di Spagna bean caponata



Preparation and cooking time

10-20 min

Suitable for

Celiac disease sufferers, Lactose intolerance sufferers, Children 3-6, Children 6-12, Teenagers, Adults

Recipe for:

4 People


Dinner with friends

Prepare this recipe with:

Bianchi di Spagna beans

Valfrutta Bianchi di Spagna beans are big and tasty, because they are carefully selected and cooked naturally. Full of protein and fibre, they are an ideal part of a healthy and balanced diet and for use in fresh and tasty salads.


Cut the aubergine into discs and grill without oil in a non-stick frying pan or under the grill. In the meantime, cut the swordfish into slices and marinate it in a little oil and the chopped basil. Grill the swordfish under grill or in a pan with the baby tomatoes; in the meantime, chop up the aubergine slices and place in a bowl, add the drained beans, the chopped fennel, extra virgin olive oil, salt and pepper. Arrange the vegetables in heaps on the plates and cover with the slices of grilled swordfish. 

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