Swordfish Niçoise Recipe
- 1 large clove of garlic
- Coarse salt, to taste
- 2 1/2 tablespoons red-wine vinegar
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste
- 4 red new potatoes
- 8 ounces tender green beans, ends snapped, halved diagonally and blanched
- 1/2 cup diced (1/4 inch) red bell pepper
- 1/2 small red onion, slivered lengthwise
- 1/4 cup pitted Niçoise olives
- 1 tablespoon drained tiny capers
- 1/4 cup loosely packed slivered basil leaves
- 2 tablespoons fresh lemon juice
- 4 swordfish steaks (about 6 ounces each)
- 1 hard-cooked egg, coarsely chopped
- 2 tablespoons chopped flat-leaf parsley
- Sprinkle the garlic with a generous pinch of salt; finely mince and place in a large shallow bowl with the vinegar. Slowly drizzle in 1/3 cup olive oil, whisking constantly to make a vinaigrette. Season with pepper.
- Cook the potatoes in boiling salted water until tender but not mushy, about 10 minutes. Drain. Slice the potatoes and place in a bowl. Layer the green beans atop the potatoes, followed by the red pepper, onion, olives, capers, and slivered fresh basil. Do not toss this salad until serving time.
- Preheat the broiler. Meanwhile, combine the remaining 2 tablespoons olive oil, lemon juice, salt and pepper in a bowl. Add the fish; coat well. Let rest 15 minutes.
- Place the fish on a lightly oiled broiler pan, 4 inches from the heat source, and broil for 4 minutes on the first side. Turn carefully and broil 4 minutes on the other side. Remove to the center of a platter.
- Gently toss the salad from underneath and surround the swordfish. Sprinkle the chopped egg on top. Grind some pepper over all and garnish with chopped parsley.
