Grilled Snapper Niçoise

• 4 1/2 tbsp butter
• 6 None potatoes, cut into 1/8 inch thick slices
• 4 (3.5 oz) snapper fillets, deboned, scored
• 2 None tomatoes, cut into wedges
• 3.5 oz green beans, trimmed, blanched
• 3 oz kalamata olives
• 2 None hard-boiled eggs, peeled, quartered
• None None For the dressing
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 4 None anchovies, finely chopped
• 2 tsp dijon mustard
• 1 clove garlic, minced

1. Melt 2 tbsp butter in a large frying pan over medium heat. Saute potato slices in a single layer for 4-5 mins per side. Drain on paper towels.
2. Melt remaining butter over medium heat, season fish then cook, skin side down, for 2-3 mins, pressing down to seal. Flip over and cook for 2 mins.
3. To make dressing, whisk all ingredients together. Season to taste.
4. In a bowl, gently toss potatoes, tomatoes, beans and olives together with 1/2 the dressing. Arrange on serving plates. Top with hardboiled egg. Serve with fish and remaining dressing drizzled over top.

butter, potatoes, snapper, tomatoes, green beans, olives, eggs, dressing, olive oil, lemon juice, anchovies, mustard, clove garlic

Taken from recipes-plus.com/api/v2.0/recipes/22529 (may not work)