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1
Prepare a large bowl with ice water and set aside.
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2
Bring a medium pot of cold water to a boil then season with a tablespoon of salt.
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3
Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender.
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4
Drain and immediately plunge into the ice water to stop the cooking.
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5
Let sit in the ice water for a few minutes, and then drain well.
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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).
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7
Drain well and place on a baking sheet to cool slightly.
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8
Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper.
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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.
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10
Place cooked beans, grilled potatoes, tomatoes, and onions, in a large bowl.
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11
Add the vinaigrette and gently toss to combine; season with salt and pepper.
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12
Cover and let sit at room temperature while you prepare the swordfish.
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13
Add swordfish cubes to salad, toss to combine, and divide among 4 plates.
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14
Garnish each serving with 1 tablespoon torn parsley.
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15
Heat grill to high.
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16
Combine spices and salt and pepper in a bowl.
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17
Brush both sides of swordfish with oil and season with a little salt.
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18
Rub 1 side of each steak with 1/4 of the spice mixture.
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19
Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes.
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20
Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through.
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21
Remove from the grill and let rest 5 minutes.
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22
Dice swordfish into bite-size pieces.
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23
Whisk together vinegar, honey, garlic and anchovy paste and season with salt and pepper.
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24
Slowly whisk in the olive oil and set aside.
