GREAT CATCH

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

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.