Grilled Swordfish Niçoise

Instructions

1. Off heat, coat grill rack and grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
2. In Dutch oven or large saucepan, add potatoes and enough water to cover by 1 inch. Bring to boil over high heat. Carefully add eggs and reduce heat to medium. Cook eggs for 8 minutes. Using slotted spoon, transfer potatoes and eggs to bowl of ice water. (If potatoes are not tender yet, cook for another minute or two.) Add haricots verts to boiling water and cook until crisp-tender, about 4 minutes. Drain haricots verts and transfer to ice water. Drain vegetables and eggs and pat dry with paper towels. Peel eggs and cut in half lengthwise.
3. Lightly coat both sides of fish with nonstick spray. Cut red spots out of fish. Season with 1⁄2 tsp each salt and black pepper. Cut potatoes in half. Coat potatoes and haricots verts with nonstick spray. Arrange fish on grill, and potatoes and haricots verts on grill pan. Cook until fish flakes easily with fork and vegetables are charred in spots, 4 to 5 minutes per side. Season vegetables with 1⁄4 tsp each salt and pepper.
4. In small jar, combine oil, lemon juice, mustard, garlic, and remaining 1⁄4 tsp each salt and black pepper. Cover jar with lid and shake well. In medium bowl, toss arugula with 1 tbsp dressing. Arrange 1 cup arugula each on 4 plates. Top each plate with 1 fillet, 2 egg halves, 1⁄2 cup tomatoes, and 4 olives. Divide potatoes and haricots verts among plates. Drizzle with remaining dressing.
5. Serving size: 1 salad