Grilled Swordfish with Preserved Lemon Gremolata

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 2 to 4 servings
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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 


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 


  1. 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.
  2. For the gremolata: Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth.
  3. 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:

  1. 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.