Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Combine vinegar and shallots in a small bowl. Whisk in mustard. Add oil in a thin, steady stream, whisking constantly. Stir in anchovy; season to taste with salt and white pepper. Remove 1 tablespoon of the dressing for brushing fish; set aside remaining dressing until ready to serve.
Preheat broiler. Brush the 1 tablespoon dressing over all sides of the fish steaks. Place fish on the greased, unheated rack of a broiler pan. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through broiling. (Or grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes, gently turning once halfway through grilling.) Cut fish into slices.
Meanwhile, in a covered medium saucepan, cook potatoes in a large amount of boiling water for 7 minutes. Add green beans; cook about 2 minutes more or until potatoes are tender. Drain and cool slightly.
To serve, arrange fish, potatoes, green beans, lettuce leaves, radishes and olives on a platter. If desired, garnish with red onion and black pepper. Serve with the remaining dressing.