TASTY CATCH OF THE DAY

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

The Cairns Post - - TASTE - Au­thor: War­ren Men­des Photo: Jeremy Si­mons

CHAR­GRILLED SWORD­FISH WITH GRAPE, AL­MOND & BAR­LEY SALAD SERVES: 4

● 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

1. Cook bar­ley in a saucepan of boil­ing salted wa­ter for 25-30 min­utes un­til ten­der. Drain, then set aside to cool.

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.

3. To make the dress­ing, whisk vine­gar, lemon juice and re­main­ing 1/4 cup (60ml) oil to­gether, sea­son and set aside.

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.

5. Mean­while, com­bine bar­ley, grapes, al­monds, cur­rants, pars­ley, cel­ery and re­main­ing 1 tsp Ital­ian herbs. Driz­zle over dress­ing and toss to com­bine.

6. Serve salad topped with sword­fish.

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