Swordfish Nicoise Recipe

Name: Swordfish Nicoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large clove of garlic; Coarse salt, to taste; 2 1/2 tablespoons red-wine vinegar; 1/3 cup plus 2 tablespoons extra-virgin olive oil; Freshly ground black pepper, to taste; 4 red new potatoes; 8 ounces tender green beans, ends snapped, halved diagonally and blanched; 1/2 cup diced (1/4 inch) red bell pepper; 1/2 small red onion, slivered lengthwise; 1/4 cup pitted Nicoise olives; 1 tablespoon drained tiny capers; 1/4 cup loosely packed slivered basil leaves; 2 tablespoons fresh lemon juice; 4 swordfish steaks (about 6 ounces each); 1 hard-cooked egg, coarsely chopped; 2 tablespoons chopped flat-leaf parsley

Servings: persons

1 large clove of garlic
Coarse salt, to taste
2 1/2 tablespoons red-wine vinegar
1/3 cup plus 2 tablespoons extra-virgin olive oil
Freshly ground black pepper, to taste
4 red new potatoes
8 ounces tender green beans, ends snapped, halved diagonally and blanched
1/2 cup diced (1/4 inch) red bell pepper
1/2 small red onion, slivered lengthwise
1/4 cup pitted Nicoise olives
1 tablespoon drained tiny capers
1/4 cup loosely packed slivered basil leaves
2 tablespoons fresh lemon juice
4 swordfish steaks (about 6 ounces each)
1 hard-cooked egg, coarsely chopped
2 tablespoons chopped flat-leaf parsley

1
1.
2
Sprinkle the garlic with a generous pinch of salt; finely mince and place in a large shallow bowl with the vinegar.
3
Slowly drizzle in 1/3 cup olive oil, whisking constantly to make a vinaigrette.
4
Season with pepper.
5
2.
6
Cook the potatoes in boiling salted water until tender but not mushy, about 10 minutes.
7
Drain.
8
Slice the potatoes and place in a bowl.
9
Layer the green beans atop the potatoes, followed by the red pepper, onion, olives, capers, and slivered fresh basil.
10
Do not toss this salad until serving time.
11
3.
12
Preheat the broiler.
13
Meanwhile, combine the remaining 2 tablespoons olive oil, lemon juice, salt and pepper in a bowl.
14
Add the fish; coat well.
15
Let rest 15 minutes.
16
4.
17
Place the fish on a lightly oiled broiler pan, 4 inches from the heat source, and broil for 4 minutes on the first side.
18
Turn carefully and broil 4 minutes on the other side.
19
Remove to the center of a platter.
20
5.
21
Gently toss the salad from underneath and surround the swordfish.
22
Sprinkle the chopped egg on top.
23
Grind some pepper over all and garnish with chopped parsley.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 large clove of garlic, Coarse salt, to taste, 2 1/2 tablespoons red-wine vinegar, 1/3 cup plus 2 tablespoons extra-virgin olive oil, and more.

Yes, Swordfish Nicoise falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swordfish Nicoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions