Grilled Swordfish With Quick Crushed Potatoes and Parsley-Caper Relish Recipe - Los Angeles Times

Ingredients

• 1 1/2 pounds small gold potatoes
• Kosher salt
• 1/2 cup plus 1 tablespoon everyday olive oil, divided
• Freshly ground black pepper
• 12 ounces green beans, trimmed
• 1/2 cup water
• 1 1/4 pounds swordfish steaks (about 4 small or 1 large)
• 1 bunch scallions (about 6)
• 1/4 cup red or white wine vinegar
• 2 tablespoon capers, drained and chopped
• 1/2 bunch flat-leaf parsley or cilantro, leaves and tender stems finely chopped