So try a recipe from The Early Show resident chef Bobby Flay. As usual, he offers a few twists. Instead of tuna, he is using swordfish to give it a smoky flavor without being too heavy. And he is adding yellow wax beans. This seasonal ingredient adds great color to the salad.
The following is his recipe:
Grilled Swordfish Nicoise Salad
1/4 cup white wine vinegar
1 clove garlic, finely chopped
1 tablespoon anchovy paste
Salt and freshly ground pepper
1/2 cup extra virgin olive oil
- Whisk together vinegar, garlic and anchovy paste and season with salt and pepper. Slowly whisk in the olive oil and set aside.
1/4 pound fresh wax beans
1/4 pound fresh green beans
1 pound fingerling potatoes
Red and Yellow sweet 100 tomatoes or cherry tomatoes, halved
1 medium red onion, thinly sliced
Fresh basil and flat leaf parsley, coarsely chopped
- 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 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 2-3 minutes, turn over and grill until just cooked through, about 1-2 minutes longer.
- Place cooked beans, grilled potatoes, tomatoes, onions, basil and parsley 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.
Spice Rubbed Swordfish
2 tablespoons fennel seeds, toasted and ground
2 teaspoons mustard seeds, toasted and ground
2 teaspoons coriander seeds, toasted and ground
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
4 swordfish steaks, 8-10 ounces each
- Heat grill to high.
- Combine spices in a bowl. Brush both sides of swordfish with oil and season with 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 2-3 minutes.
- Flip the fish over and continue cooking for 3-4 minutes or until just cooked through. Remove from the grill and let rest 5 minutes.
To Serve: Slice swordfish into 1/2-inch thick slices and serve on top of the salad.