- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 2 to 4 servings
Ingredients
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
Directions
- 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.
