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Swordfish Salad Niçoise

Swordfish Salad Niçoise
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Swordfish Salad Niçoise

Swordfish Salad Niçoise


  • 8 red skinned new potatoes, each sliced into 6 pieces
  • 8 oz. green beans, trimmed and snapped in two, about 2 cups
  • 1 pint grape or cherry tomatoes
  •  store-bought hard-boiled eggs, peeled and quartered
  • 2 tablespoons mixed fresh herbs, such as chives, thyme, basil, parsley
  • 1/2 cup jarred roasted red peppers, cut into strips
  • 8 anchovy filets, rinsed and patted dry if salt-packed, optional
  • 3 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt, divided, plus more for sprinkling
  • 1/2 cup extra virgin olive oil plus 1 tablespoon
  • 1 1/2 lbs. swordfish filets
  • Freshly-ground black pepper to taste
  • 1- 5 oz. container mixed greens
  • 1/2 cup niçoise or kalamata olives


  1. Fill a 12-inch frying pan with water (up to about 1-inch from the top) and heat it over medium-high heat, covered, until it boils.
  2. While the water comes up to a boil, slice the potatoes, trim and snap the green beans halve the tomatoes, peel and quarter the egg and mince the herbs on a large cutting board in separate piles. Measure out the red peppers, prepare the anchovy filets and salt and pepper the swordfish.
  3. Whisk together the vinegar, mustard, 1/4 teaspoon salt, herbs and 1/2 cup olive oil in a medium bowl along with a few grinds of pepper. Taste and add more salt and pepper if it needs it. Transfer half the dressing to a smaller bowl.
  4. When the water boils, add 1/2 teaspoon salt and potatoes. Bring the pan back to a boil over medium-high heat and boil the potatoes for 5 minutes. Reduce the heat to medium-low if it is boiling too rapidly. Add the green beans and cook for another 5 minutes or until the beans are tender and the potatoes are easily pierced with the tip of a knife. Drain the potatoes and beans in the sink and run cold water over them to cool them down slightly.
  5. Gently toss the cooked potatoes and beans with the dressing in the medium bowl. Taste and add more salt and pepper as desired.
  6. Return the empty pan to medium-high heat and add 1 tablespoon olive oil. When it shimmers, add the fish to the pan and cook for 4 minutes. Flip the fish over with a spatula and cook the second side 3 minutes or until cooked through. It should feel firm when pressed, flake with a fork or register 145°F with an instant-read thermometer. If you’re not sure it’s done, remove the pan from the heat and allow to sit for 1 minute undisturbed, then transfer the fish to a plate.
  7. Arrange the greens on a big platter and top them with the dressed potatoes and green beans. Scatter over the tomatoes, egg, red pepper and anchovies, if using, and sprinkle with salt and pepper. Slice the swordfish into strips and arrange decoratively on top. Drizzle the remaining dressing liberally over the salad and serve it immediately. No garnishing required.

Extra Hungry? Extra easy. Just add bread and a plate of extra virgin olive oil sprinkled with grey sea salt for dipping.

In the glass: In the spirit of alfresco dining in the south of France, what could be better than a rosé? Of course, a bottle of Bandol would be ideal, but you won’t go wrong with Domaine du Roquefort Rosé de Provence Corail. It has lots of strawberry and orange but a dry finish that works especially well with the blast of flavor going on in this dish.

Carla Snyder

By Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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