Grilled Swordfish with Preserved Lemon Gremolata

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