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
Description
A Swordfish Dish With The Flavors Of Nice Perfect For A Garden Party.
Bon Appetit Magazine
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter