| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Inactive: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1/4 pound fresh wax beans
- 1/4 pound fresh green beans
- 1/2 pound fingerling potatoes
- Olive oil
- Red and yellow sweet 100 tomatoes or cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- Spice Rubbed Swordfish, recipe follows
- Vinaigrette, recipe follows
- 1/4 cup torn parsley leaves
- 2 tablespoons fennel seeds, toasted and ground
- 2 teaspoons mustard seeds, toasted and ground
- 2 teaspoons coriander seeds, toasted and ground
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 (8-ounce) swordfish steaks
- Olive oil
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 1 clove garlic, finely chopped
- 1 tablespoon anchovy paste
- Salt and freshly ground black pepper
- 1/2 cup extra-virgin olive oil
Instructions
- Prepare a large bowl with ice water and set aside.
- Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
- Place potatoes in a medium saucepan, cover with cold water and season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer.
- Place cooked beans, grilled potatoes, tomatoes, and onions, in a large bowl. Add the vinaigrette and gently toss to combine; season with salt and pepper. Cover and let sit at room temperature while you prepare the swordfish.
- Add swordfish cubes to salad, toss to combine, and divide among 4 plates. Garnish each serving with 1 tablespoon torn parsley.
- Heat grill to high.
- Combine spices and salt and pepper in a bowl. Brush both sides of swordfish with oil and season with a little salt. Rub 1 side of each steak with 1/4 of the spice mixture. Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes. Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through. Remove from the grill and let rest 5 minutes. Dice swordfish into bite-size pieces.
- Whisk together vinegar, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 861 |
| Total Fat | 61 g |
| Saturated Fat | 10 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 11 g |
| Sugar | 17 g |
| Protein | 42 g |
| Cholesterol | 115 mg |
| Sodium | 1792 mg |
| Serving Size | 1 of 4 servings |
| Calories | 861 |
| Total Fat | 61 g |
| Saturated Fat | 10 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 11 g |
| Sugar | 17 g |
| Protein | 42 g |
| Cholesterol | 115 mg |
| Sodium | 1792 mg |
Reviews
Harris Teeter had a special on swordfish that inspired this recipe. I had Trader Joe’s french green beans in the freezer that I defrosted. I boiled a couple of eggs to add to butter lettuce leaves and home-grown heirloom tomatoes. Otherwise made the recipe according to the directions. Delicious August summer dinner.
This was amazing! This dressing is my new favorite vinaigrette recipe – SO DELICIOUS!! I’m so glad that I served it on the side so I could keep adding more. I used shrimp and leftover salmon because it’s what I had. A perfect light summer meal!
When my husband took his first bite, he rolled his eyes in the back of his head and left earth a little while from the sheer deliciousness of this dish! He said it was better than his favorite fish house restaurant. We used to go there only for special occasions since the swordfish was always in the $35 range. Now I can make it much more often. I even like it, and I was never a swordfish fan. I added some hickory wood chips to the BBQ and smoked it for just a little while. Gotta try this one, it’s great! Thanks Bobby, for ANOTHER winner!
please add the calories per seving –especially in a food fitness meal…..also good for a picnic–we are luckilly in the sunnier southwest & are using a picnic for our New Year’s eve celebration. Happy New Year to ALL!!!!!!!!!!!!!!!!
great american version of the classic nicoise. easy to make and hard to get wrong, this should be a staple for all outdoor parties
This meal is absolutely delicious. The flavors are fresh and crisp. You can eat a lot without feeling guilty. It is also very versatile. For example, we make steak tips on the side for our non-fish-eating kids. They get the beans and the potatoes, with the steak tips, and then everyone is happy. I am not a fennel fan, but the seeds in the dry rub are not overpowering and add a tasty dimension. I also love the fact that this dish can be served room temperature, which makes it great for entertaining, because all the prep can be done in advance. This recipe is definitely a keeper and is perfect for any occasion. Bravo, Bobby!
The combination of flavors was excellent. My husband does not like tomatoes so I only used green beans. The dressing goes well with it all. Will definitely do again. Good party dish.
This salad was great. It had a wonderful taste. Loved the spice on the fish and the vinagrette mixture was delicious!
For the spices, couldn’t find Coriander seed so I just mixed the appropriate amount of ground Coriander spice with the other two roasted and ground spices.
Is a little time consuming but easy. The final product is very impressive.
For the spices, couldn’t find Coriander seed so I just mixed the appropriate amount of ground Coriander spice with the other two roasted and ground spices.
Is a little time consuming but easy. The final product is very impressive.
This recipe was easy and delicious. I didn’t change a thing except they were out of wax beans so I dbld up on green. The spice rub made enough for me to have some left over to use at another time.
I will make this again for sure.
I will make this again for sure.
This came out perfect. I have to say I will be making this again and again.