Grilled Swordfish with Scallion Vinaigrette
2 cups green onions (green tops only), thinly sliced
1/2 cup extra-virgin olive oil
1/2 cup rice vinegar
Salt and pepper
3 large, vine-ripened tomatoes
3 cups green beans
1 large red onion
4 5-ounce swordfish fillets
1/4 cup green onions, thinly sliced
for garnish
In a food processor or blender, blend 2 cups
green onion tops with olive oil on high speed for 5 minutes. Press
pur�e through a fine-mesh strainer into a bowl and discard onion
remains. Stir in rice vinegar, season to taste with salt and pepper
and set aside.
Cut tomatoes in 12 1/2-inch thick slices. Remove stems from green
beans and blanch or steam them until they're bright green and barely
tender. Slice red onion very thinly. Set prepared green beans and
onions aside and arrange tomato slices in a triangle design on four
warm dinner plates.
Over a very hot grill rubbed down with oil, cook fish for
approximately 4 minutes on each side. It should appear opaque, but
not dry and flaky.
Just before fish is done, saut� the green beans and red onions
together in a medium-size nonstick skillet until just wilted.
Arrange over tomato slices and top with fish fillets. Liberally
drizzle vinaigrette over the dish and garnish with a sprinkling of
green onions. |