Spiced swordfish with pearl barley and cardamom (Nelly Robinson)
Spiced swordfish with pearl barley and cardamom is an elegant main course by Nelly Robinson, ideal for the Thermomix TM7. Tender swordfish steaks are steamed with fragrant cardamom while pearl barley simmers in fish stock with manchego and Parmesan. The TM7 grinds cumin and lemon myrtle freshly, delivering restaurant-level spice and creamy grains in one appliance.
About this recipe
Spiced swordfish with pearl barley and cardamom on the Thermomix TM7 is a recipe for anyone craving a restaurant-style fish main course at home. Inspired by chef Nelly Robinson, this all-in-one kitchen machine recipe layers warm spices — freshly ground cumin seeds, crushed cardamom pods and native lemon myrtle — over succulent steamed swordfish and creamy pearl barley simmered in fish stock. The TM7 handles every stage: grinding the spices for maximum aroma, cooking the barley with automatic stirring so the grains turn tender without sticking, and steaming the swordfish gently so it stays juicy rather than dry. A finishing flourish of grated manchego and Parmesan gives the barley a savoury, almost risotto-like richness. Serve this aromatic fish recipe for a quick weeknight dinner upgrade or as an impressive centrepiece when guests come over — one bowl, minimal washing up, maximum flavour.
Preparation tips
- Lightly crush the cardamom pods before adding them so the fragrant seeds release their aroma into the fish stock while the pearl barley simmers; remove the empty pods before serving for a smoother eating experience.
- Toast the cumin seeds in the mixing bowl before grinding to deepen their earthy flavour; this single extra step lifts the spice crust on the swordfish from pleasant to truly memorable.
- For a kid-friendly version, reduce or omit the lemon myrtle and serve the grated manchego separately so children can sprinkle their own cheese over the creamy barley.
Recipe variations
- Gluten-free option: replace the pearl barley with short-grain rice or buckwheat groats and cook them in the same fish stock with cardamom; the creamy texture and aromatic spice profile remain virtually identical.
- Festive variation: swap the swordfish for thick monkfish tails and add a splash of dry white wine to the stock — an elegant dinner-party version that pairs beautifully with the manchego and Parmesan finish.
Thermomix TM7 Benefits
- Fresh spice grinding - The Thermomix grinds cumin seeds and lemon myrtle into a fragrant rub that clings to the swordfish. [Grinding]. [Multi-Function]
- Built-in precision - The TM7 weighs the pearl barley and fish stock directly in the bowl for consistently seasoned grains. [Weighing]. [Precision Control]
- Gentle steaming - The Varoma of the Thermomix steams the swordfish gently, keeping it succulent instead of dry. [Steaming]. [Multi-Function]
- Hands-free cooking - The TM7 stirs the pearl barley automatically while you sear the fish, preventing the grains from sticking. [Mixing]. [Hands-Free]
- Savoury finish - The Thermomix grates manchego and Parmesan evenly over the creamy barley for a risotto-like result. [Grating]. [Multi-Function]
Ingredients
- pearl barley
- water
- manchego cheese
- Parmesan cheese
- cumin seeds
- ground lemon myrtle
- black peppercorns
- fennel seeds
- pink peppercorns
- swordfish