Chargrilled swordfish with grape, almond & barley salad — Patio Palace
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Chargrilled swordfish with grape, almond & barley salad

Chargrilled swordfish with grape, almond & barley salad

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


  • 1 1/4 cups (280g) pearl barley, rinsed
  • Finely grated 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
  • Cook barley in a saucepan of boiling salted water for 25-30 minutes until tender. Drain, then set aside to cool.
  • Meanwhile, 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.
  • To make the dressing, whisk vinegar, lemon juice and remaining 1/4 cup (60ml) oil together, season and set aside.
  • 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.
  • Combine barley, grapes, almonds, currants, parsley, celery and remaining 1 tsp Italian herbs. Drizzle over dressing and toss to combine.
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