• Step 1

  Preheat grill on HIGH. Blanch beans 2-3 min in large pot of boiling, salted water. Transfer to bowl of ice water. Drain; set aside. Return water to boiling; add potatoes. Reduce heat; simmer 10-12 min, until potatoes are fork-tender. Transfer to bowl of ice water. Drain; set aside.

• Step 2

  Toss beans, potatoes, tomatoes, olives, artichokes, tarragon, and dressing in large bowl; set aside.

• Step 3

  Drizzle both sides of swordfish with 1 Tbsp basting oil. Season with salt and pepper. Reduce grill heat to MED.

• Step 4

  Sear fish on grill 2-3 min until color changes one-quarter of way up. Turn over; baste (brush with basting oil). Sear 2-3 min.

• Step 5

  Turn over again; baste. Cook 1-3 min until internal temp reaches 130 degrees (check by inserting thermometer into thickest part of fillet). Remove from heat; let rest at least 2 min.

• Step 6

  Flake fish into 1-inch pieces; set aside. Add mixed vegetables and lettuce to large platter; toss to combine. Top with flaked swordfish and eggs.

Try with your favorite grilled "steaky" fish instead of swordfish.

Note: When servings & ingredients are modified, nutrition & directions may vary.