Name: Broiled Swordfish À La Niçoise
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

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