Grilled Swordfish with Preserved Lemon Gremolata

Total Time:
55 min
25 min
20 min
10 min

2 to 4 servings

  • 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
  • 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
  • For the swordfish: Preheat a grill to medium-high heat. Add the onion, garlic, parsley, oregano, lemon zest and juice and paprika to a bowl. Season with salt and pepper and whisk in the oil. Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature.

  • For the gremolata: Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth.

  • Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish.

Simple Preserved Lemons:
  • Rub the lemons with the salt in a bowl. Combine the lemons, salt and bay leaf in a mason or canning jar and press the lemons to release their juice. Top with water to cover. Seal and age in the refrigerator for at least 3 days and up to 2 weeks.

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