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Sunday Supper & More

Swordfish goes from luxury to salad ingredient

Swordfish Nicoise (Sheryl Julian/Globe staff)
Starts with Swordfish Nicoise
Salad Nicoise with swordfish (Sheryl Julian/Globe staff)
Ends with Salad Nicoise with swordfish
By Sheryl Julian
Globe Staff / September 14, 2011
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In our house, swordfish is a once-a-summer event (it’s so expensive!), but we find the meaty flesh irresistible. So we splurge on it for one luxurious meal. On Day 2, we’re perfectly happy to eat lightly with bits of grilled swordfish garnished by the garden harvest. Buy the thickest swordfish you can find, cut it into pieces, then grill or broil them, and add a generous serving of sauteed tomatoes and green beans sprinkled with olives and capers, in the style of the south of France.

Slice the firm leftover fish and arrange it on big plates with wedges of large tomatoes and cherry tomatoes, green beans, fingerling potatoes, and bright-yellow eggs, then sprinkle with vinaigrette. On the first night, you’ll feel like you’re dining on a fancy restaurant patio. The second is much more informal. Let’s say a busy Nice cafe overlooking the sea.

Sheryl Julian can be reached at julian@globe.com.

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