Broiled Swordfish a la Nicoise

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

Instructions

1. Bring 12 cups water to boil in large pot.
2. Add barley.
3. Cover pot; reduce heat to medium.
4. Simmer until barley is tender, about 30 minutes.
5. Add haricots verts; boil until tender, about 5 minutes.
6. Drain.
7. Place mixture in large bowl.
8. Mix in tomatoes, olives, onion, 1/3 cup oil, lemon juice, thyme, and lemon peel.
9. (Barley can be made 2 hours ahead.
10. Cover and let stand at room temperature.)
11. Preheat broiler.
12. Whisk 1/2 cup oil and garlic in bowl.
13. Turn fish in oil mixture; divide fish between 2 rimmed baking sheets.
14. Toss peppers in oil mixture; divide between baking sheets.
15. Drizzle remaining oil from bowl over fish and peppers.
16. Sprinkle with salt and pepper.
17. Place 1 pan in broiler 3 minutes.
18. Turn fish over; broil until fish is opaque in center and peppers begin to blacken, about 2 minutes longer.
19. Repeat with remaining fish and peppers.
20. Divide barley salad among plates.
21. Top with fish and peppers and drizzle with pan juices.
22. Serve with lemon wedges.