Broiled Swordfish à la Niçoise

Ingredients

• 1 tablespoon thyme sprigs fresh chopped
• 3  garlic clove minced
• 2 cups grape tomatoes halved
• 0.5 pound haricots verts trimmed
• 1 cup kalamata olives pitted halved
• 3 tablespoons juice of lemon fresh
• 1 teaspoon lemon zest grated
• 8 servings lemon wedges 
• 0.3 cup olive oil 
• 1.3 cups quick-cooking barley 
• 2 medium size bell pepper red thinly sliced
• 1 medium size onion red sliced
• 48 ounce equal sizes of swordfish 
• 12 cups water 
• 2 medium size bell pepper yellow thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• pot
• broiler

Directions

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