Broiled Swordfish a la Nicoise

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12 cups water
1 1/4 cups pearl barley
1/2 pound haricots verts, trimmed
2 cups grape tomatoes, halved
1 cup pitted Kalamata olives, halved
1 medium-size red onion, sliced
1/3 cup plus 1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon chopped fresh thyme
1 teaspoon grated lemon peel
3 garlic cloves, minced
8 6-ounce swordfish steaks
2 medium-size red bell peppers, thinly sliced
2 medium-size yellow bell peppers, thinly sliced
Lemon wedges 

Bring 12 cups water to boil in large pot. Add barley. Cover pot; reduce heat to medium. Simmer until barley is tender, about 30
minutes. Add haricots verts; boil until tender, about 5 minutes. Drain. Place mixture in large bowl. Mix in tomatoes, olives, onion,
1/3 cup oil, lemon juice, thyme, and lemon peel. (Barley can be made 2 hours ahead. Cover and let stand at room temperature.)
Preheat broiler. Whisk 1/2 cup oil and garlic in bowl. Turn fish in oil mixture; divide fish between 2 rimmed baking sheets. Toss peppers in oil mixture; divide between baking sheets. Drizzle remaining oil from bowl over fish and peppers. Sprinkle with salt and

Place 1 pan in broiler 3 minutes. Turn fish over; broil until fish is opaque in center and peppers begin to blacken, about 2 minutes longer. Repeat with remaining fish and peppers. Divide barley salad among plates. Top with fish and peppers and drizzle with pan
juices. Serve with lemon wedges. Makes 8 servings.

Source: Bon Appétit, Photo: Pornchai Mittongtare

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