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SWORDFISH SALAD 
1 c. olive oil
10 tbsp. red wine vinegar
4 lg. garlic cloves, minced
4 tsp. minced fresh tarragon
2 tbsp. minced fresh basil
Salt and pepper
4 swordfish steaks, 1/2 lb. each
1 1/2 lbs. new potatoes, halved
1 1/2 c. green bens, cut 1 inch
1/2 c. diced scallions
8-10 c. mixed salad greens, including red leaf and radicchio
3/4 c. sun-dried tomatoes in oil

About 1 hour before serving, make a marinade for the fish by mixing together the oil, vinegar, garlic and herbs. Season with salt and pepper. slice the steaks into large chunks. Using only half the marinade, toss the fish in it and refrigerate, covered, about 30 minutes.

Boil the potatoes in their jackets until tender, 8-10 minutes. Drain and toss with the reserved marinade. Blanch the beans in boiling water until slightly tender and bright green, about 2 minutes. Drain and rinse the beans in cold water to stop the cooking. Add to the potatoes along with the scallions.

Arrange the greens on individual dinner plates. Thread the fish onto presoaked bamboo skewers. Grill over a hot fire for about 10 minutes, turning once and basting often with the marinade. Grill until the fish is firm to the touch and white.

Divide the potato and green bean mixture among the plates and arrange on top of the greens. Place the fish on top of the vegetables. Scatter the sun-dried tomatoes over all. Drizzle the remaining marinade on top, if desired. Serve at once. Serves 4. This recipe could also be made with fresh tuna steaks.

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