Swordfish Niçoise

Name: Swordfish Niçoise
Yield: Makes 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 Niçoise 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

Don't marinate the fish more than 15 minutes, or it will be cooked by the citric acid in the lemon juice (like the Latin dish seviche). And don't toss the vegetables until serving time, or the vinegar will discolor the beans.

August 20, 2004

Recipe notes

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