Grilled Swordfish Nicoise

Here is a quickie..........

Grill some wild caught swordfish steaks and show them off with some boiled potatoes, green beans and tomatoes and a little dab of tapenade, and you have an easy, delicious, healthy meal.



Swordfish Nicoise:

I marinated swordfish steaks in a simple mustard vinaigrette consisting of red wine vinegar, Dijon mustard, garlic, fresh herbs and olive oil.
Marinate about an hour in the fridge.

Season your swordfish steaks with kosher salt and pepper and grill at medium high heat for about 8 minutes total.

Make a salad of sliced cherry tomatoes, steamed green beans and warm quartered potatoes that have been tossed with the same mustard vinaigrette. I also threw in some sliced red onions.

After assembling your salad on a platter, spoon some olive tapenade (which I just happen to have leftover!) over the fish.

Tapenade:

handful of good olives (nicoise, gaeta or kalamata)
handful of green manzanilla olives with pimento inside (martini olives)
1 tsp capers
1 garlic clove
1/4 cup of fresh chopped parsley
1 anchovy, chopped

squeeze of a lemon
drizzle in some good olive oil

Mash all ingredients together on a cutting board, leaving them a bit chunky.
Add to a bowl and add olive oil and lemon juice at the end.

Enjoy!