Photo of Grilled swordfish nicoise by WW

Grilled swordfish nicoise

SmartPoints® value per serving
Total Time
45 min
20 min
25 min
The classic version of this French salad involves tuna, but swordfish is a delicious change of pace. It’s firm and meaty, buttery-rich, and faintly sweet. We boil the potatoes and French green beans to get them just tender, then toss them on the grill with the fish so they get the same flame-licked char. If you can’t find slender haricots verts, you can use regular green beans; just boil them a few minutes longer.


Cooking spray

4 spray(s)

Uncooked fingerling potato(es)

1 pound(s)

Raw egg(s)

4 large, (in shells)

Uncooked haricot vert

8 oz, (French green beans)

Uncooked swordfish fillet(s)

1½ pound(s), 4 (6-oz) steaks

Kosher salt

1 tsp(s), divided

Black pepper

1 tsp(s), divided

Extra virgin olive oil

2 tbsp(s)

Fresh lemon juice

1½ tbsp(s)

Dijon Mustard

1 tsp(s)

Garlic clove(s)

1 clove(s), small, grated


4 cup(s)

Fresh cherry tomato(es)

2 cup(s), halved

Olives, Nicoise

16 olive(s)


  1. Coat grill rack with nonstick spray. Preheat grill to medium-high heat or prepare medium-high fire.
  2. Place potatoes in a Dutch oven or large saucepan. Cover with cool water to 1 inch above potatoes. Bring to a boil over high heat. When water comes to a boil, gently add eggs. Reduce heat to medium, and cook 8 minutes. Remove potatoes and eggs from pan with a slotted spoon and place in a bowl of ice water. Add haricots verts to boiling water; cook until crisp-tender, about 4 minutes. Drain and place ice water. Drain vegetables and eggs; pat dry with paper towels. Peel eggs and cut in half lengthwise.
  3. Lightly coat both sides of fish with nonstick spray. Sprinkle fish evenly with ½ tsp each salt and pepper. Cut potatoes in half, and coat with nonstick spray. Coat haricots verts with nonstick spray. Arrange fish, potatoes, and haricots verts on grill rack (or use a grill saute pan for the vegetables, if you prefer); grill until fish flakes easily when tested with a fork and vegetables are well marked, 4 to 5 minutes per side. Sprinkle vegetables with ¼ tsp each salt and pepper.
  4. In a small jar with lid, combine oil, lemon juice, mustard, remaining ¼ tsp each salt and pepper, and garlic. Close lid and shake jar well. In a medium bowl, toss arugula with 1 tbsp dressing. Arrange 1 cup arugula, 1 fish steak, 2 egg halves, ½ cup tomatoes, and 4 olives on each of 4 plates. Divide potatoes and haricots verts evenly among plates. Drizzle remaining dressing evenly over plates.
  5. Serving size: 1 salad