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(For swordfish, salad)

September 14, 2011

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2 1/2 pounds swordfish

4 eggs

2 pounds green beans

8 large tomatoes (red and yellow)

1 pint mixed colored cherry tomatoes

1 pound fingerling potatoes

1 head Boston or leaf lettuce

1/2 cup pitted black olives

1 clove garlic

Salt and pepper

3/4 cup olive oil

3 tablespoons wine vinegar

4 tablespoons capers