RadioBDC Logo
L.S.F. | Kasabian Listen Live
THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING
Sunday Supper & More

Swordfish Nicoise

(Sheryl Julian/Globe Staff)
September 14, 2011
Text size +
  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.

Serves 4

Salt and pepper, to taste
2 pounds green beans, trimmed
8 large tomatoes (red and yellow), cored
2 1/2 pounds swordfish
Olive oil (for sprinkling)
2 tablespoons olive oil
1 clove garlic, finely chopped
1/2 cup pitted black olives, chopped
2 tablespoons capers

1. Bring a soup pot of salted water to a boil. Drop in the green beans and cook for 2 minutes exactly. Transfer to a colander and rinse with cold water until the beans are cold. Transfer half the beans to a plastic container for the salad.

2. Refill the pot with several inches of water and bring to a boil. Drop in the tomatoes and cook for 10 seconds. Drain and rinse with cold water until they are cold. With a small paring knife, peel off and discard the skins. Set aside 4 of the tomatoes for the salad. Cut the remaining tomatoes into 8 pieces.

3. Prepare a charcoal or gas grill for medium-high heat or turn on the broiler.

4. Cut the swordfish into 6 even pieces. Set them on a plate or broiler pan. Sprinkle with oil, salt, and pepper.

5. Grill the fish, turning once, for 8 to 10 minutes or until cooked through. Or broil the fish, without turning, for 8 to 10 minutes or until cooked through. Save 2 pieces of swordfish for the salad.

6. In a large skillet, heat the oil. When it is hot, add the garlic, green beans and tomatoes. Cook, turning often, for 5 minutes or until the beans are hot and the tomatoes just start to collapse. Add the olives, capers, salt, and pepper.

7. On 4 dinner plates, arrange 1 piece of swordfish and spoon some of the green bean mixture beside it.

Sheryl Julian

  • E-mail
  • E-mail this article

    Invalid E-mail address
    Invalid E-mail address

    Sending your article

    Your article has been sent.