- In a pot of salted boiling water, cook the green beans until tender. Drain and plunge into a bowl of ice water to stop the cooking.
- In a large bowl, combine the beans with the remaining ingredients. Season with salt and pepper.
- In a large non-stick skillet over high heat, brown the fish in the oil for 2 minutes on each side (depending on the thickness of the fillets) or until cooked through. Season with salt and pepper.
- Serve the fish with the salad.
To give the salad a Mediterranean twist, add toasted pita chips and a dash of ground sumac.