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Chargrilled swordfish with grape, almond & barley salad
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Spice-rubbed chargrilled swordfish bursts with flavor.
Ingredients:
  • 280g pearl barley
  • Zest and juice of 1/2 lemon
  • 2 tsp dried Italian herbs
  • 100ml olive oil
  • 4 x 220g swordfish fillets
  • 30.00 ml red wine vinegar
  • 225g red seedless grapes, halved
  • 80g almond
  • 60g currants
  • 1 bunch flat-leaf parsley, leaves picked
  • 2 celery stalks, chopped
Instructions:
  • Simmer barley in seasoned boiling water for 25-30 minutes until tender. Drain and allow to cool.
  • In a bowl, mix together lemon zest, 1 tsp Italian herbs, and 2 tbs oil. Season the mixture, add the swordfish, coat it well, and let it marinate for 15 minutes.
  • Whisk together vinegar, lemon juice, and remaining 1/4 cup (60ml) oil until well combined. Season with salt and pepper, then set aside.
  • Heat up your barbecue or chargrill pan on high. Grill the swordfish for 3 minutes on each side or until perfectly cooked. Let it rest for 5 minutes, lightly covered in foil.
  • Next, mix together barley, grapes, almonds, currants, parsley, celery, and the remaining 1 tsp of Italian herbs. Drizzle the dressing over the mixture and toss everything together until well combined.
  • Top the salad with succulent pieces of swordfish.

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