Salad - Grilled Halibut Salade Nicoise

1 clove garlic
1/4 t salt
5 T evoo
6 T fresh orange juice, + more to taste
1/4 cup white- or red-wine vinegar
1 T Dijon mustard
1 1/2 pound red potatoes, scrubbed and halved (5-6 med)
1 1/4 pound green beans, trimmed
Juice 1 lge lemon
2 T evoo
1/2 t salt
1 pound Pacific halibut or striped bass
1/4 t coarsely ground pepper
1 head Boston lettuce
1 1/2 cups grape tomatoes
3 hard-boiled eggs, cut in wedges
1/4 cup Nicoise olives
1/4 cup finely chopped parsley

Vinaigrette: Peel garlic and smash. Using fork, mash garlic with 1/4 t salt in small bowl to form a coarse paste. Whisk in 5 T oil. Add 6 T orange juice, vinegar, mustard; whisk until well blended. Taste and whisk in up to 4 T more juice to mellow flavor; season with more salt if desired. Set aside at room temp.

Salad: Bring 1" water to boil in large saucepan fitted with steamer basket. Add potatoes, cook until tender, 10-15 mins. Remove to cutting board. When cool enough to handle, slice and place in a shallow bowl, drizzle with 1/3 cup vinaigrette. Set aside.

Add beans to steamer basket, cook until bright green and just tender, 4-6 mins. Rinse in colander with cold water until cool. Drain well. Place in med bowl and toss with 2 T vinaigrette.

Combine lemon juice, 2 T oil, 1/4 t salt in study sealable plastic bag; shake until salt dissolves. Add fish and marinte for up to 20 mins while you ready the grill. Preheat grill to med-high for 10 mins, then reduce heat to med. Drain fish, pat dry with paper towels. Season with remaining 1/4 t s, 1/4t p. Oil gril rack. Grill fish, turning once, until browned and just cooked through, 4-5 mins/side for halibut, 3-4 for bass.

Arrange lettuce leaves on a large serving platter. Arrange fish (whole or flaked into large chunks), potatoes, beans, tomatoes on top. Drizzle with reaining vinaigrette. Garnish with eggs, olives, parsley, pepper to taste.