Grilled Swordfish With Preserved Lemon Gremolata
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
54
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 small
White Onion (minced)2 cloves
Garlic (peeled and minced)1 tbsp
Parsley (chopped fresh)1 tbsps
Oregano (chopped fresh)1 tsp
Paprika1 cup
Extra-Virgin Olive Oil3 tbsps
Pitted Kalamata Olives (minced)1 tbsp
Oregano Leaves (fresh)1 cup
Salt1
Bay Leaf1
WaterDirections:
1
For the swordfish: Preheat a grill to medium-high heat
2
Add the onion, garlic, parsley, oregano, lemon zest and juice and paprika to a bowl
3
Season with salt and pepper and whisk in the oil
4
Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature
5
For the gremolata: Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth
6
Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side
7
To serve, spoon the gremolata over the warm fish
8
Rub the lemons with the salt in a bowl
9
Combine the lemons, salt and bay leaf in a mason or canning jar and press the lemons to release their juice
10
Top with water to cover
11
Seal and age in the refrigerator for at least 3 days and up to 2 weeks