Grilled Swordfish with Preserved Lemon Gremolata

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Swordfish:

1 small white onion, minced

1 clove garlic, minced 

1 tablespoon chopped fresh parsley

1 tablespoons chopped fresh oregano  

Zest and juice of 1/2 lemon

1/2 teaspoon paprika 

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/4 cup extra-virgin olive oil 

Two 10- to 12-ounce swordfish steaks 

Gremolata:

1/2 cup extra-virgin olive oil

1/2 cup fresh flat-leaf parsley leaves

3 tablespoons minced Preserved Lemon, store-bought or recipe below

3 tablespoons minced pitted kalamata olives 

1 tablespoon fresh oregano leaves 

Handful fresh basil leaves 

2 cloves garlic, peeled and minced 

Simple Preserved Lemons:

4 Meyer lemons, halved

1/3 cup salt 

1 bay leaf 

Water or freshly squeezed lemon juice, to cover