Grilled halibut à la Niçoise with haricots verts ,olives, cherry tomatoes, and anchovy butter from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 164) by Suzanne Goin and Teri Gelber

  • scallions
  • thyme
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  • EYB Comments

    Can substitute tiny potatoes of your choice for fingerling potatoes.

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Notes about this recipe

  • Eat Your Books

    Can substitute tiny potatoes of your choice for fingerling potatoes.

  • wcassity on August 11, 2025

    Tasty, but a lot of work. The anchovy butter is the special element along with the halibut. Not the prettiest on the plate, for the amount of work. Nice as a one time.

  • Smokeydoke on November 19, 2016

    Absolutely sensational. The anchovy butter is awesome. I'm not a big Niçoise salad fan, I've had the Americanized version a few times and it never did anything for me. But Goin's version is much better. The fresh haricots verts go great with the roasted potatoes and the anchovy butter ties everything together. I did omit the olives and used mahi mahi instead of halibut, but it was still great.

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