|Leave it up to Ryan, our resident chef extraordinaire, to deliver amazingly tasty swordfish recipe. You can of course do it with or without the nicoise. Enjoy!|
Heirloom Tomato Tapenade
- 1 1/2 cups pitted kalamata olives
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 1 tablespoon drained capers
- 2 garlic cloves
- 3 canned, oil-packed anchovy fillets
- 1 teaspoon fresh thyme
- 2 Large Ripe Heirloom tomatoes or tomato of choice
- 1/8 teaspoon coarsely ground black pepper
1.Place the olives, olive oil, lemon juice, lemon zest, drained capers, garlic, anchovies, thyme, and black pepper in a food processor.
2. Process until all the ingredients are finely chopped, but not completely pureed.
3. Dice up Heirloom tomato into 1/4” pieces and mix into tapenade.
- 1 large garlic clove, minced
- 2 anchovy fillets, chopped
- ¼ teaspoon salt, more as needed
- 2 tablespoons lemon juice
- ¾ teaspoon grated lemon zest
- ½ teaspoon Dijon mustard
- 1 pound red-skinned potatoes, sliced 1/3 inch thick
- ⅓ cup olive oil, more as needed
- ½ pound haricots verts or green beans
- 1 tablespoon finely chopped basil
- 1 slender cucumber, peeled and sliced
- 2 large, ripe tomatoes, cut into wedges, or 1 pint cherry tomatoes, halved
- ½ cup pitted kalamata olives, sliced
1.Make the vinaigrette: Using the flat side of a knife, smash garlic clove, anchovy fillets and salt into a paste. Transfer to a small bowl and stir in lemon juice, zest and mustard. Using a whisk, slowly pour in olive oil while stirring constantly. Adjust seasoning as needed.
2. Place potatoes in a medium pot and cover them with 2 or 3 inches of cold water. Salt the water and bring to a boil. When water comes to a boil, continue cooking potatoes until fork tender, 10 to 15 minutes more. Add haricots verts during the last 1 minute of cooking (if using regular green beans, add them during the last 2 to 3 minutes of cooking depending on how thin they are). Drain vegetables and let sit until cool enough to handle but still quite warm. Halve potatoes, transfer to a small bowl along with the haricots verts and dress everything to coat with some (but not all) of the vinaigrette. When completely cool, toss in chopped basil.
3.On a large platter or four individual plates, arrange potatoes and haricots verts, radishes or cucumbers, tomatoes and tuna, and hard-boiled eggs, if using. Scatter olives over the top and drizzle with remaining vinaigrette. Serve garnished with freshly ground black pepper, flaky sea salt and torn basil leaves.
1.Coat Swordfish with taco seasoning or chili powder, onion powder, garlic powder, salt & black pepper. Heat up Sauté pan or Grill. Place in hot an with oil and cook until seasoning starts to get dark and flip.
2. Once fish is cooked, place warm salad on plate, place fish on top of salad, spoon generous amount of tapenade, and drizzle with balsamic reduction.