Grilled Fish with Potato, Green Bean and Cherry Tomato Salad

The beauty of grilling fish is that the simpler the better (and easier). Here's my routine:  I check out the fish counter for the freshest looking fish that will hold up to grilling.  The choices are practically endless these days.  The most basic markets have salmon, sea bass, swordfish and halibut.  Add to that opah, mahi mahi, tuna, sturgeon, cod, etc. Tonight I've picked a nice piece of sturgeon which I will spritz with olive oil and drizzle with lemon juice then sprinkle with salt and pepper right before grilling.  Approximately 4 minutes a side and voila! Because I've got them on hand, a nice salad of potatoes, beans and tomatoes to accompany.  Feel free to add another side if you like, but this dish covers all bases.  There are lots of recipes out there that combine green beans and tomatoes and that was what I was initially looking for, however last week I was forced to buy a whole bag of fingerlings when all I needed was 5, so unless I want to throw them out, I need to use them.  This recipe came from Epicurious and all I have done is to tweak the proportions and substitute rice vinegar for the orange juice (didn't have any juice!)

Potato, Green Bean and Cherry Tomato Salad, serves 2, Total time:  30 minutes

1/3 pound French green beans, trimmed
2/3 pound small new potatoes (fingerlings, red, white, purple, whatever), quartered
1 tbsp rice wine vinegar (divided)
1 tbsp white wine vinegar (divided)
1/2 cup cherry or teardrop tomatoes, halved
1 tbsp chopped fresh Italian parsley
1 1/2 tbsp olive oil
1 1/2 tbsp drained capers

Cook beans in boiling salted water until crisp-tender, about 4 minutes. Drain.  Transfer to medium bowl and refresh in ice water, Drain well.

Cook potatoes in boiling salted water until just tender, about 8 minutes. Drain.  Transfer to large bowl. Add 1/2 tbsp rice wine vinegar and 1/2 tbsp vinegar; toss to coat.  Cool to room temperature, stirring occasionally, gently.

Add green beans, tomatoes, and parsley to potatoes. Whisk remaining vinegars, oil and capers in small bowl to blend.  Season dressing to taste with salt and pepper.  Add dressing to salad and toss to combine. (Can be made 2 hours ahead.  Let stand at room temperature.)

Bottom Line:  Loved this salad!  The sweetness of the rice wine vinegar and the saltiness of the capers was a great balance.  I would never have thought of adding the capers, but without them, you're missing something.  The sturgeon was spectacular, very mild and melt in your mouth GOOD.