Chargrilled swordfish with grape, almond & barley salad

Cooking Fish Chargrilled swordfish with grape, almond & barley salad

An aromatic blend of spices makes this easy chargrilled swordfish taste sensational.

Lables: High fibre Low carb Low sodium Egg free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Cook barley in a saucepan of boiling salted water for 25-30 minutes until tender. Drain, then set aside to cool.
  2. Combine lemon zest, 1 tsp Italian herbs and 2 tbs oil in a bowl. Season, add the swordfish and turn to coat, then set aside for 15 minutes to marinate.
  3. To make the dressing, whisk vinegar, lemon juice and remaining 1/4 cup (60ml) oil together, season and set aside.
  4. Preheat a barbecue or chargrill pan to high. Cook swordfish for 3 minutes each side or until just cooked. Rest, loosely covered with foil, for 5 minutes.
  5. Meanwhile, combine barley, grapes, almonds, currants, parsley, celery and remaining 1 tsp Italian herbs. Drizzle over dressing and toss to combine.
  6. Serve salad topped with swordfish.

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1 1/4 cups pearl barley, rinsed
Finely grated zest and juice of 1/2 lemon
2 tsp dried Italian herbs
100ml olive oil
4 x 220g swordfish fillets
1 1/2 tbs red wine vinegar
225g red seedless grapes, halved
1/2 cup roasted almonds, chopped
1/3 cup currants, soaked in warm water for 10 minutes, drained
1 bunch flat-leaf parsley, leaves picked
2 celery stalks, chopped

Adv

Autors
Preparation time
25
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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