Best Swordfish Nicoise Recipes

GRILLED SWORDFISH "NICOISE" SALAD

Steps:

• Prepare a large bowl with ice water and set aside.
• Bring a medium pot of cold water to a boil then season with a tablespoon of salt. Add the beans and cook for approximately 3 to 4 minutes or until just crisp tender. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water for a few minutes, and then drain well.
• Place potatoes in a medium saucepan, cover with cold water and season with 1 tablespoon of salt and cook until almost cooked through (a knife or skewer inserted into the center goes in with a little resistance). Drain well and place on a baking sheet to cool slightly. Once cool enough to handle, slice potatoes lengthwise, brush with olive oil and season with salt and pepper. Place on the grill, cut side down and cook until golden brown, about 2 to 3 minutes, turn over and grill until just cooked through, about 1 to 2 minutes longer.
• Place cooked beans, grilled potatoes, tomatoes, and onions, in a large bowl. Add the vinaigrette and gently toss to combine; season with salt and pepper. Cover and let sit at room temperature while you prepare the swordfish.
• Add swordfish cubes to salad, toss to combine, and divide among 4 plates. Garnish each serving with 1 tablespoon torn parsley.
• Heat grill to high.
• Combine spices and salt and pepper in a bowl. Brush both sides of swordfish with oil and season with a little salt. Rub 1 side of each steak with 1/4 of the spice mixture. Place swordfish on the grill, spice side down and cook until slightly charred and a crust has formed, about 4 to 5 minutes. Flip the fish over and continue cooking for 2 to 3 minutes or until just cooked through. Remove from the grill and let rest 5 minutes. Dice swordfish into bite-size pieces.
• Whisk together vinegar, honey, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.

SWORDFISH NICOISE

Steps:

• Sprinkle the swordfish steak with one tablespoon olive oil, thyme and rosemary. Marinate at room temperature for an hour.
• Heat remaining olive oil in a frying pan. Soften the shallot with the garlic. Add the olives, anchovies, capers and tomatoes. Add the wine, bring to boil, turn down heat, cover and simmer gently for 10 minutes or until thickened. Season with salt and pepper.
• Preheat broiler.
• Broil the swordfish steak until medium rare, about four to six minutes on each side. Place on individual plates and put the sauce on top. Serve immediately.

SAUTEED SWORDFISH WITH NIçOISE VINAIGRETTE

Steps:

• In a skillet, preferably non-stick, heat 1 1/2 tablespoons of the oil over moderately high heat until it is hot but not smoking and in it sauté the swordfish steaks, patted dry, for 4 to 5 minutes on each side, or until they are just cooked through. While the fish is cooking, in a small bowl stir together the olives, the roasted red pepper, the parsley, the capers, the anchovy, the garlic paste, the scallion, the vinegar, the remaining 3 1/2 tablespoons oil, and salt and pepper to taste. Transfer the swordfish to plates, spoon the sauce over it, and serve it with lemon wedges.

BROILED SWORDFISH à LA NIçOISE

Steps:

• Bring 12 cups water to boil in large pot. Add barley. Cover pot; reduce heat to medium. Simmer until barley is tender, about 30 minutes. Add haricots verts; boil until tender, about 5 minutes. Drain. Place mixture in large bowl. Mix in tomatoes, olives, onion, 1/3 cup oil, lemon juice, thyme, and lemon peel. (Barley can be made 2 hours ahead. Cover and let stand at room temperature.)
• Preheat broiler. Whisk 1/2 cup oil and garlic in bowl. Turn fish in oil mixture; divide fish between 2 rimmed baking sheets. Toss peppers in oil mixture; divide between baking sheets. Drizzle remaining oil from bowl over fish and peppers. Sprinkle with salt and pepper.
• Place 1 pan in broiler 3 minutes. Turn fish over; broil until fish is opaque in center and peppers begin to blacken, about 2 minutes longer. Repeat with remaining fish and peppers. Divide barley salad among plates. Top with fish and peppers and drizzle with pan juices. Serve with lemon wedges.

SWORDFISH NIçOISE

Steps:

• 1. Sprinkle the garlic with a generous pinch of salt; finely mince and place in a large shallow bowl with the vinegar. Slowly drizzle in 1/3 cup olive oil, whisking constantly to make a vinaigrette. Season with pepper.
• 2. Cook the potatoes in boiling salted water until tender but not mushy, about 10 minutes. Drain. Slice the potatoes and place in a bowl. Layer the green beans atop the potatoes, followed by the red pepper, onion, olives, capers, and slivered fresh basil. Do not toss this salad until serving time.
• 3. Preheat the broiler. Meanwhile, combine the remaining 2 tablespoons olive oil, lemon juice, salt and pepper in a bowl. Add the fish; coat well. Let rest 15 minutes.
• 4. Place the fish on a lightly oiled broiler pan, 4 inches from the heat source, and broil for 4 minutes on the first side. Turn carefully and broil 4 minutes on the other side. Remove to the center of a platter.
• 5. Gently toss the salad from underneath and surround the swordfish. Sprinkle the chopped egg on top. Grind some pepper over all and garnish with chopped parsley.

SWORDFISH NIçOISE RECIPE

Steps:

• Sprinkle the garlic with a generous pinch of salt; finely mince and place in a large shallow bowl with the vinegar. Slowly drizzle in 1/3 cup olive oil, whisking constantly to make a vinaigrette. Season with pepper. Cook the potatoes in boiling salted water until tender but not mushy, about 10 minutes; drain, slice and place in a bowl. Layer the green beans atop the potatoes, followed by the red pepper, onion, olives, capers and fresh basil. Don't toss this salad until serving time. Preheat the broiler. Meanwhile, combine the remaining olive oil, the lemon juice, salt and pepper in a bowl. Add the swordfish and coat well. Let rest 15 minutes. Place the fish on a lightly oiled broiler pan, 4 inches from the heat source, and broil for 4 minutes on the first side. Turn carefully and broil 4 minutes on the other side. Remove to the center of a platter. Gently toss the salad from underneath and surround the swordfish. Sprinkle chopped egg on top. Grind some pepper over all and garnish with chopped parsley. This recipe yields 4 servings. Nutritional Analysis Per Serving: 576 calories, 28g carbohydrates, 39g protein, 34g fat, 119mg cholesterol.