Grilled Swordfish "Nicoise" Salad
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
47
Sourness
44
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tsps
Kosher Salt450 g
Wax Beans (fresh)450 g
Green Bean (fresh)450 g
Potatoes (fingerling)1 medium
Red Onion (thinly sliced)2 tbsps
Fennel Seed (toasted and ground)1 cup
Red Wine Vinegar1 tbsp
Honey1 clove
Garlic (finely chopped)1 tbsp
Anchovy Paste1
Salt1 cup
Extra-Virgin Olive OilDirections:
1
Prepare a large bowl with ice water and set aside
2
Bring a medium pot of cold water to a boil then season with a tablespoon of salt
3
Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender
4
Drain and immediately plunge into the ice water to stop the cooking
5
Let sit in the ice water for a few minutes, and then drain well
6
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)
7
Drain well and place on a baking sheet to cool slightly
8
Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper
9
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
10
Place cooked beans, grilled potatoes, tomatoes, and onions, in a large bowl
11
Add the vinaigrette and gently toss to combine; season with salt and pepper
12
Cover and let sit at room temperature while you prepare the swordfish
13
Add swordfish cubes to salad, toss to combine, and divide among 4 plates
14
Garnish each serving with 1 tablespoon torn parsley
15
Heat grill to high
16
Combine spices and salt and pepper in a bowl
17
Brush both sides of swordfish with oil and season with a little salt
18
Rub 1 side of each steak with 1/4 of the spice mixture
19
Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes
20
Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through
21
Remove from the grill and let rest 5 minutes
22
Dice swordfish into bite-size pieces
23
Whisk together vinegar, honey, garlic and anchovy paste and season with salt and pepper
24
Slowly whisk in the olive oil and set aside