Serves 6

Chef Tim Maslow, who closed Ribelle in Brookline this summer, made these swordfish sliders for his last menu. They were stunning, delicious, and fun. To prep the swordfish, he salted it, dusted it with dried, ground herbs, and cured it. Then he confited the fish in olive oil and seared pieces to order. He topped them with a green bean, shallot, caper, and Castelvetrano olive salad. Homemade mayo with garlic went onto the little buns before he layered them. This is a streamlined version of that dish. Maslow, who works at Tiger Mama in Fenway now, says he liked the idea of a pan bagnat sandwich, in which salade Nicoise goes into buns, but he always disliked canned tuna, so his main ingredient is swordfish. When you buy the fish, ask the fishmonger to cut thick steaks in half horizontally (with the blade parallel to the table) so they sear quickly in the pan.

¾ cup mayonnaise

Juice of 1 lemon

1 clove garlic, very finely chopped

¼ pound green beans

Salt and pepper, to taste

4 tablespoons olive oil

1 small shallot, finely sliced

¼ cup Castelvetrano or other mild green olives, pitted and sliced

1 tablespoon drained capers

2 tablespoons chopped mixed fresh herbs (thyme, rosemary, parsley)

2 teaspoons white wine vinegar

6 small crusty rolls, halved

1½ pounds swordfish steaks, cut into 6 pieces

1. In a bowl, whisk the mayonnaise, 2 teaspoons of the lemon juice, and garlic.

2. Trim the stem ends of the green beans and cut them into 1-inch pieces. Bring a large saucepan of salted water to a boil. Add the beans and cook for 2 minutes, or until they are still bright green and crisp. Drain and rinse with very cold water. Dry the beans on paper towels.

3. In a bowl, combine the beans, 1 tablespoon of the olive oil, the shallot, olives, capers, herbs, vinegar, and black pepper. Toss well.

4. Toast the cut sides of the rolls. Line them up, cut sides facing up, bottoms separated from the tops.

5. In a large skillet over high heat, heat 2 tablespoons of the remaining olive oil. Sprinkle the swordfish with salt and pepper. Add 3 pieces of fish and cook for 1½ minutes. Turn and cook 1 minute more, or the fish is cooked through. Remove from the pan and sprinkle with lemon juice. Use the remaining 1 tablespoon olive oil to cook the remaining fish in the same way. Remove from the pan and sprinkle with lemon juice.

6. Spread mayonnaise on all the rolls. Add a piece of fish to the 6 bottom pieces. Spoon green bean salad on the swordfish and add the roll tops. Adapted from Tim Maslow. Sheryl Julian

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.