White’s Swordfish with Artichoke Salad


2 Swordfish Steaks
350 Grams Baby Green Beans
Olive Oil
3 Baby Truss Tomatoes grilled
1 Butter Lettuce
150 Grams Artichoke Hearts
1 Tbsp Capers
Small Black Olives
2 Hard Boiled Eggs
3 Anchovy Fillets chopped


100 Mls Olive Oil
1/2 Clove Garlic finely chopped
1/4 Cup Basil finely chopped
1 1/2 Tbsp White Wine Vinegar


Mix all ingredients together. Set aside.


Cook green beans until tender. Rinse and drain. Boil eggs.
Then peel and chop. Grill tomatoes. Grill swordfish steaks and
cut into cubes.
Arrange salad greens, black olives, tomatoes, beans, artichoke
hearts, capers and swordfish on a plate. Drizzle with dressing to