Grilled Swordfish Niçoise Recipe

Prepare the Marinade

In a bowl, mix reposado tequila, lime juice, minced garlic, salt, and black pepper. Add swordfish steaks, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes.

Grill the Swordfish

Preheat the grill to medium-high. Remove swordfish from the marinade and grill for about 4-5 minutes on each side until cooked through and grill marks appear. Set aside.

Boil the Quail Eggs

In a saucepan, bring water to a boil. Gently add quail eggs and cook for about 4 minutes. Remove from heat, drain, and cool in ice water. Peel and sprinkle with salt.

Cook the Potatoes

Preheat oven to 400°F (200°C). Toss fingerling potatoes with olive oil, smoked paprika, and salt. Place on a baking sheet and roast for 20-25 minutes or until tender.

Prepare the Tapenade

In a food processor, combine Kalamata olives, capers, minced garlic, olive oil, and parsley. Pulse until coarsely blended. Adjust seasoning if necessary.

Mix the Vinaigrette

In a small bowl, whisk together red wine vinegar, Dijon mustard, olive oil, salt, and black pepper until well combined.

Combine the Ingredients

On a serving platter, arrange mâche lettuce, cooked haricots verts, grilled swordfish, quail eggs, and roasted fingerling potatoes. Drizzle with Russian vinaigrette and serve with olive tapenade on the side.