Recipe by Cooking Light April 2001

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Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

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  • Bring the water to a boil in a large saucepan. Add the barley; cover, reduce heat, and simmer for 15 minutes or until tender. Remove from heat; let stand for 5 minutes. Spoon barley into a bowl. Cool completely.

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  • Sprinkle fish with 1/8 teaspoon salt. Place the fish in a small nonstick skillet coated with cooking spray over medium heat; cook 6 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; cool completely. Discard skin. Cut fish into 1-inch pieces; add to barley in bowl.

  • Place the remaining salt, arugula, and the next 4 ingredients (arugula through crushed garlic) in a blender, and process until smooth, scraping down the sides of blender. Pour arugula vinaigrette over barley and fish; add cheese. Toss gently to combine. Cover and chill.

Nutrition Facts

337 calories; calories from fat 30%; fat 11.1g; saturated fat 3.4g; mono fat 4.8g; poly fat 1.9g; protein 19.1g; carbohydrates 40.6g; fiber 8.1g; cholesterol 50mg; iron 1.9mg; sodium 489mg; calcium 114mg.
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