Grilled Halibut Salad Nicoise

This one's for YOU, Sue V:
(6 servings)

Vinaigrette:
1 med. clove garlic
1/4 t. sea* salt
5 T. EVOO
6 T fresh orange juice, plus more to taste
1/4 cup white wine, red wine or champagne* vinegar
1 T. Dijon mustard

Salad:
1&1/2 lbs. red potatoes (5-6 med.), scrubbed and halved
1&1/4 lbs. haricot verts*, trimmed
Juice of 1 large lemon
2 T EVOO
1/2 t. coarse sea salt*, divided
1 lb. halibut or striped bass
1/4 t. coarsely ground pepper, plus more to taste
1 large head Boston lettuce
1&1/2 cups grape tomatoes
3 hard-boiled eggs, peeled and cut into wedges
1/4 cup sliced pitted black nicoise or Kalamata olives
1/4 cup finely chopped fresh parsley
Paprika
Lemon crowns*

To prepare vinaigrette: Peel the garlic and smash with the side of a chef's knife. Using a fork, mash the garlic with 1/4 t. salt in a small bowl to form a coarse paste. Whisk in 5 T. oil. Add orange juice, vinegar, and mustard; whisk until well blended. Taste and whisk in up to 4 T. more juice to mellow the flavor; season with more salt, if desired. Set aside at room temp. To prepare salad: Bring 1" of water to a boil in a large saucepan fitted with a steam basket. Add potatoes; cook until tender, 10-15 mins. Remove to a cutting board. When cool enough to handle, slice and place in a shallow bowl. Drizzle with 1/3 cup vinaigrette; set aside. Add beans to the steamer basket; cook until bright green and just tender, 4-6 mins. Rinse in a colander with cold water until cool. Drain well. Place in a med. bowl, and toss with 2 T. vinaigrette. Combine lemon juice, 2 T. oil and 1/4 t. slat in a sturdy sealable plastic bag; shake until the salt dissolves. Add fish and marinate for up to 20 mins. while you fire up the grill. Pre-heat it at med. high for 10 mins., then reduce heat to med. (if using charcoal, wait til the flames die down, and you have bright red coals). Drain the fish, and pat dry with paper towels. Season with S&P. Oil the grill rack. Grill the fish, turning once, until browned and just cooked through, 4-5 mins. per side for halibut; 3-4 mins. per side for sea bass. Arrange lettuce leaves on a large serving platter. Arrange the fish (whole or flaked into large chunks), potatoes, green beans and tomatoes on top. drizzle with the remaining vinaigrette. Garnish with eggs (sprinkled with paprika), olives, parsley, pepper to taste and lemon crowns. Serve with garlic/Parmesan bread sticks.
Whew, that was a LOOOONG one.

"Anything you pay attention to grows".

Have FUN today!!!!!!

Love,

MM