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Recipes

Broiled Swordfish À La Niçoise

By Rozanne GoldPhotography by Pornchai Mittongtare

5.0

(2)

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Recipe information

  • Yield

    8 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    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. DO AHEAD Barley can be made 2 hours ahead. Cover and let stand at room temperature.

    Step 2

    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 pepper.

    Step 3

    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.

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