Chargrilled swordfish with grape, almond & barley salad

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Chargrilled swordfish with grape, almond & barley salad

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  • 0:25 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

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

Featured in
Easy dinner recipes, Nutrition information

Ingredients

  • 1 1/4 cups (280g) pearl barley, rinsed
  • 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 (80g) roasted almonds, chopped
  • 1/3 cup (60g) currants, soaked in warm water for 10 minutes, drained
  • 1 bunch flat-leaf parsley, leaves picked
  • 2 celery stalks, chopped

Method

  • Step 1
    Cook barley in a saucepan of boiling salted water for 25-30 minutes until tender. Drain, then set aside to cool.
  • Step 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.
  • Step 3
    To make the dressing, whisk vinegar, lemon juice and remaining 1/4 cup (60ml) oil together, season and set aside.
  • Step 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.
  • Step 5
    Meanwhile, combine barley, grapes, almonds, currants, parsley, celery and remaining 1 tsp Italian herbs. Drizzle over dressing and toss to combine.
  • Step 6
    Serve salad topped with swordfish.

  • High fibre
  • Low carb
  • Low sodium

Nutrition

  • 3987 kj

    Energy

  • 51.2g

    Fat Total

  • 4.6g

    Saturated Fat

  • 16.8g

    Fibre

  • 60.4g

    Protein

  • 10mg

    Cholesterol

  • 30mg

    Sodium

  • 11.7g

    Carbs (sugar)

  • 69.5g

    Carbs (total)

All nutrition values are per serve
  • Author: Warren Mendes
  • Image credit: Jeremy Simons
  • Publication: delicious.

Source: taste.com.au

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