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Recipe courtesy of Guy Fieri

Show: Guy's Big Bite

Episode: Feast of the Fish

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Total:: 45 min
Active:: 25 min

Yield:: 2 to 4 servings

Level:: Easy

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

Gremolata:

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.

My Private Notes

Name: Grilled Swordfish with Preserved Lemon Gremolata
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 2 to 4 servings
Ingredients: 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; 4 Meyer lemons, halved; 1/3 cup salt; 1 bay leaf; Water or freshly squeezed lemon juice, to cover