Grilled swordfish Niçoise

Grilled Swordfish Niçoise

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 haricots verts 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 potatoes

1 pound(s)


4 large egg(s)

Uncooked French green bean

8 oz, (French green beans)

Uncooked swordfish

1½ pound(s), 4 (6-oz) steaks

Kosher salt

1 tsp, divided

Black pepper

1 tsp, divided

Extra virgin olive oil

2 Tbsp

Fresh lemon juice

1½ Tbsp

Dijon mustard

1 tsp


1 clove(s), grated


4 cup(s)

Cherry tomatoes

2 cup(s), halved

Nicoise olives

16 olive(s)


  1. Off heat, coat grill rack and grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. In Dutch oven or large saucepan, add potatoes and enough water to cover by 1 inch. Bring to boil over high heat. Carefully add eggs and reduce heat to medium. Cook eggs for 8 minutes. Using slotted spoon, transfer potatoes and eggs to bowl of ice water. (If potatoes are not tender yet, cook for another minute or two.) Add haricots verts to boiling water and cook until crisp-tender, about 4 minutes. Drain haricots verts and transfer to ice water. Drain vegetables and eggs and pat dry with paper towels. Peel eggs and cut in half lengthwise.
  3. Lightly coat both sides of fish with nonstick spray. Cut red spots out of fish. Season with 1⁄2 tsp each salt and black pepper. Cut potatoes in half. Coat potatoes and haricots verts with nonstick spray. Arrange fish on grill, and potatoes and haricots verts on grill pan. Cook until fish flakes easily with fork and vegetables are charred in spots, 4 to 5 minutes per side. Season vegetables with 1⁄4 tsp each salt and pepper.
  4. In small jar, combine oil, lemon juice, mustard, garlic, and remaining 1⁄4 tsp each salt and black pepper. Cover jar with lid and shake well. In medium bowl, toss arugula with 1 tbsp dressing. Arrange 1 cup arugula each on 4 plates. Top each plate with 1 fillet, 2 egg halves, 1⁄2 cup tomatoes, and 4 olives. Divide potatoes and haricots verts among plates. Drizzle with remaining dressing.
  5. Serving size: 1 salad