Grilled Swordfish with Preserved Lemon Gremolata
- 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
- 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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