Mince the garlic and sprinkle with salt in a large bowl.

Slowly drizzle in red wine vinegar and 1/3 cup olive oil, whisking constantly to make a vinaigrette.

Season with pepper to taste and reserve the vinaigrette.

Cook the potatoes in boiling salted water until tender, about 20 minutes.

Drain and slice the potatoes.

Place the sliced potatoes in another large bowl.

Layer the green beans, red bell pepper, red onion, capers, and basil on top of the potatoes.

Do not toss until serving time.

Bring a pot of salted water to a boil.

Place green beans in the boiling water for 5 minutes, then remove.

Preheat grill.

Combine the remaining 2 tablespoons of olive oil and lemon juice in a bowl.

Add the swordfish and coat well; marinate for 5-10 minutes.

Season fish with salt and pepper to taste.

Place the fish on a lightly oiled grill.

Grill fish for 4 minutes on each side or until a thermometer reads 125°F.

Remove the fish to the center of a large decorative platter.

Gently toss the reserved vegetables with the vinaigrette.

Arrange the vegetables surrounding the swordfish.

Sprinkle chopped hard-boiled egg and black pepper on top.

Garnish with chopped parsley.