Directions

In a food processor or blender, blend 2 cups (360g) green onion tops with olive oil on high speed for 5 minutes. Press puree through a fine-mesh strainer into a bowl and discard onion remains. Stir in rice vinegar, season to taste with salt and pepper and set aside.

Cut tomatoes in 12 1/2-inch (1.25cm) thick slices. Remove stems from green beans and blanch or steam them until they’re bright green and barely tender. Slice red onion very thinly. Set prepared green beans and onions aside and arrange tomato slices in a triangle design on four warm dinner plates.

Over a very hot grill rubbed down with oil, cook fish for approximately 4 minutes on each side. It should appear opaque (medium-rare), but not dry and flaky. (Swordfish can easily be overcooked and become dry.)

Just before fish is done, sauté the green beans and red onions together in a medium-size nonstick skillet until just wilted. Arrange over tomato slices and top with fish fillets. Liberally drizzle vinaigrette over the dish and garnish with a sprinkling of green onions.