Swordfish Provencal Recipe

Name: Swordfish Provencal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large garlic clove, minced; coarse salt; 2 1/2 tablespoons red wine vinegar; 1/3 cup extra virgin olive oil, plus; 2 tablespoons extra virgin olive oil; fresh ground black pepper; 8 ounces tender green beans (1 cup); 4 red new potatoes; 1 diced red bell pepper (1 inch pieces); 1/2 small red onion, slivered lengthwise; 1 tablespoon drained tiny capers; 1/4 cup loosely packed slivered fresh basil leaf; 2 tablespoons fresh lemon juice; 4 swordfish steaks; 1 hard-boiled egg, coarsely chopped (10mins); 2 tablespoons chopped parsley

Servings: persons

1 large garlic clove, minced
coarse salt
2 1/2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil, plus
2 tablespoons extra virgin olive oil
fresh ground black pepper
8 ounces tender green beans (1 cup)
4 red new potatoes
1 diced red bell pepper (1 inch pieces)
1/2 small red onion, slivered lengthwise
1 tablespoon drained tiny capers
1/4 cup loosely packed slivered fresh basil leaf
2 tablespoons fresh lemon juice
4 swordfish steaks
1 hard-boiled egg, coarsely chopped (10mins)
2 tablespoons chopped parsley

1
In a large bowl sprinkle the garlic with a generous pinch of salt and add the vinegar slowly drizzle in 1/3 cup of the olive oil whisking constantly to make a vinaigrette season with pepper to tasted and reserve.
2
Cook the potatoes in boiling salt water until tender but not mushy about 20 minutes drain slice the potatoes and place in another large bowl layer the green beans atop the potatoes followed by the pepper red onion capers and bail do not toss until serving time.
3
Bring a pot of salt water to a boil place green beans in the pot 5 minutes remove beans.
4
Preheat grill.
5
Meanwhile combine the remaining 2 tbsp of olive oil and lemon juice in a bowl add the swordfish and coat well let marinate for 5 to 10 minutes.
6
Season fish with salt and pepper to taste place the fish in a lightly oiled grill grill fish 4 minutes on each side or 125u00b0F thermometer remove to the center of large decorative platter.
7
Gently toss the reserved vegetables with the vinaigrette and arrange surrounding the swordfish sprinkle the chopped egg on top some black pepper over and garnish with chopped parsley.

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 garlic clove, minced, coarse salt, 2 1/2 tablespoons red wine vinegar, 1/3 cup extra virgin olive oil, plus, and more.

Yes, Swordfish Provencal 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.

Swordfish Provencal

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