Swordfish Niçoise Recipe - Cooking Index
Swordfish Niçoise Recipe - Cooking Index
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.
Type: Fish| 1 cup | 237ml | Garlic clove (large) |
| Coarse salt - to taste | ||
| 2 1/2 tablespoons | 37ml | Red-wine vinegar |
| 1/3 cup | 78ml | Extra-virgin olive oil - plus |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| Freshly-ground black pepper - to taste | ||
| 4 | Red new potatoes | |
| 8 oz | 227g | Tender green beans - ends snapped, |
| Halved diagonally and blanched | ||
| 1/2 cup | 73g / 2.6oz | Diced (1/4") red bell pepper |
| 1/2 cup | 31g / 1.1oz | Red onion - slivered lengthwise (small) |
| 1/4 cup | 59ml | Pitted Niçoise olives |
| 1 tablespoon | 15ml | Drained tiny capers |
| 1/4 cup | 10g / 0.4oz | Slivered basil leaves - (loosely Packed) |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 4 | Swordfish steaks - (abt 6 oz ea) | |
| 1 | Hard-cooked egg - coarsely chopped | |
| 2 tablespoons | 30ml | Chopped flat-leaf parsley |
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.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 03-11-2001 - S(Reformatted for MC6): - 07-31-2002 by Joe Comiskey - [email protected]
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