this week in our kitchen: crunchy broccolini with lemon and pecans + swordfish

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I’m not sure I’ve ever enjoyed broccoli more than in this dish. Okay, technically it’s broccolini, but close enough. The only drawback to this recipe was that we had to use the oven on a nearly 100-degree day — but I can’t blame the recipe for an error on our part.

What I loved about this recipe was the mix of complementary flavors and the texture of the broccolini and pecans. The added bonus of the deliscious fresh swordfish steaks we chose to serve alongside the broccolini made the meal all the more enjoyable.


Total time: 30 minutes / Serves: 4 with leftovers


  • 4 bunches (1 lb.) broccolini, trimmed, divided
  • 6 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, divided
  • Freshly ground black pepper
  • 1 lemon
  • 1 tablespoon honey (we used local Colorado honey – yum!)
  • ½ cup pecans, toasted and chopped
  • 4 1-inch-thick swordfish fillets (about 6 ounces each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon (packed) grated lemon peel
  • 1/4 cup (1/2 stick) butter, room temperature
  • 1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
  • 1 garlic clove, minced


  1. Preheat oven to 400°F.
  2. Brocollini: Toss broccolini with 4 tablespoons oil, ½ teaspoon salt, and several grinds of pepper on a rimmed baking sheet. Arrange in a single layer and roast, shaking sheet halfway through, until charred in spots, 12 to 15 minutes.
  3. Swordfish: Mash butter, garlic and lemon peel in small bowl. Season to taste with salt.
  4. Swordfish: Heat oil in heavy large ovenproof skillet over medium-high heat. Sprinkle swordfish with salt and ground mixed peppercorns. Add swordfish to skillet. Cook until browned, about 3 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 10 minutes longer.
  5. Brocollini: Thinly slice half the lemon. Stack slices and finely chop. Transfer chopped lemon (including peel) to a food processor and add the juice of the remaining lemon half, honey, remaining 2 tablespoons oil, and remaining ½ teaspoon salt; process until combined, about 10 seconds.
  6. Broccolini: Chop roasted broccolini into 2-inch pieces and toss with lemon dressing.
  7. Transfer swordfish to plates. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish. Add broccolini to plates and top with toasted pecans. Serve and enjoy!


1 comments on “this week in our kitchen: crunchy broccolini with lemon and pecans + swordfish”

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