Chargrilled swordfish with grape, almond & barley salad

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

Recipe «Chargrilled swordfish with grape, almond & barley salad» presented in category Recipes / Fish, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.