Swordfish With Asparagus and Beans

Name: Swordfish With Asparagus and Beans
Ingredients: Zest and juice of 2 lemons; 1 tsp. crushed red pepper flakes; ½ cup plus 4 Tbsp. extra-virgin olive oil, divided; Kosher salt, freshly ground pepper; 4 1”-thick swordfish or mahi-mahi steaks (about 1½ lb. total), patted dry, cut into 1” cubes; 1 lb. asparagus, woody stems trimmed, cut into ½” pieces; 1 garlic clove, thinly sliced; 2 15-oz. cans small white beans, (such as navy or Great Northern), rinsed; ½ cup tender herbs (such as mint, dill, basil, and/or parsley), plus more for serving