(Serves 4)

INGREDIENTS:

• 4 swordfish steaks
• 1 lemon
• 3 cloves garlic, crushed
• 6 tablespoons olive oil
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 1 can butter beans, drained
• 2 cups marinara sauce
• salt and pepper

METHOD OF PREPARATION:

1. Cut the swordfish steak in half, width ways, to make 4 escalopes.
2. Cut the lemon in half. Grate the zest from half the lemon and mix with one-third of the crushed garlic. Mix in half of the olive oil.
3. Marinate the swordfish in the mixture for 15 minutes.
4. Cut the remaining lemon half into wedges; set aside.
5. Heat the remaining oil in a frying pan. Fry the carrot, onion and remaining garlic for a couple of seconds, until softened slightly.
6. Add the butter beans and marinara sauce and simmer for 20 minutes, or until the sauce has thickened.
7. Heat a griddle pan over a medium heat. Squeeze the juice of the zested lemon half over the fish and season with salt and pepper. Sear the fish until done.
8. Serve with the bean stew. Accompany with lemon wedges on the side.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

"Mediterranean Meals," aired during the week of April 21, 2008.