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1
In a screw-top jar combine balsamic vinegar or red wine vinegar, the 1/4 cup olive oil, the mustard, and garlic; cover and shake well.
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2
Season to taste with sugar, salt, and pepper.
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3
Set aside.
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4
Place fish in a shallow dish; set aside.
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5
Pour 1/4 cup of the vinaigrette over fish, turning to coat.
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6
Cover and marinate at room temperature for 20 minutes, turning fish once.
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7
Drain fish, discarding marinade.
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8
Meanwhile, in a saucepan cook potatoes in a small amount of boiling salted water for 10 minutes, adding green beans for the last 3 minutes of cooking.
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9
Drain and cool slightly.
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10
Place potatoes and beans in a bowl and toss with olive oil.
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11
Spread vegetables in a single layer in a grill basket.
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12
Lightly grease the rack of a gas grill.
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13
Preheat grill.
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14
Reduce heat to medium.
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15
Place fish and basket of vegetables on the grill rack directly over heat.
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16
Cover and grill until fish just flakes easily when tested with a fork and vegetables are tender, turning once halfway through grilling.
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17
(Allow 8 to 12 minutes for fish and about 10 minutes for vegetables.)
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18
Remove from grill.
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19
Cut fish diagonally into 1/4-inch slices.
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20
In a large bowl toss together romaine, cherry tomatoes, olives, and red onion.
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21
Divide among 4 dinner plates.
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22
Arrange the fish, potatoes, beans, and eggs on top of romaine mixture.
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23
Drizzle with the remaining vinaigrette.
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24
Sprinkle with tarragon.
