Swordfish, Barley, Asparagus with Creamy Lemon Sauce

Fresh Swordfish cooked correctly is buttery and melts in your mouth. Its always overcooked in restaurants so I rarely order it and always prefer it at home. It’s one of my very favorite meals. This is also a very lean meal and full of nutrients. Enjoy! Ingredients 2 Swordfish steaks (from the Fish Market or Whole Foods preferably) Barley Fresh Asparagus bunch One Lemon or lemon juice Sour cream (about 1/2 to 3/4 cup) Thyme Dill (optional) From your Pantry: Sea salt Pepper Extra virgin olive oil Olive oil spray Cookware 2 Baking dishes 2 Medium / small sauce pans Steps Preheat oven at 425°F Prepare the asparagus Spray olive oil spray in a baking dish Place the asparagus Drizzle the asparagus with a tiny bit of olive oil Sprinkle salt, pepper and thyme Place in the oven for 25 minutes (Leave some room in the oven to add the Swordfish later) Prepare the barley As soon as the asparagus is in the oven, boil water in a sauce pan Once the water is boiling, add the barley It’s typically ready within 10-15 minutes (check the packaging) Prepare the fish Spray olive oil in a baking dish Place the swordfish filets in the baking dish Sprinkle sea salt, a hint of pepper and a bit of thyme or Italian herbs Place in the oven for 14 to 16 minutes (depending on thickness) At this point you got the Swordfish and asparagus in the oven and the barley boiling. It’s time to prep the creamy sauce! In the 2nd saucepan, put 1/2 to 3/4 cup of sour cream, about 5 tablespoons of lemon juice, sprinkle salt, pepper and dill. Cook on very low heat. Once the barley is ready: Put in a bowl, add 2 tablespoons of olive oil, salt and pepper and mix well. Once your fish is ready, plate it right away. Don’t leave it in the hot dish or it will keep cooking. Place the Swordfish filets with a side of barley and asparagus on each plate. Serve the creamy sauce on the side in a sauce dish, or pour a little on top of the fish and barley. Enjoy!