Swordfish Steaks With Olive Gremolata
Serves: 4
Leila Emmerich
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Parsley (chopped fresh)Directions:
1
Prepare grill for medium-high heat; oil grate
2
Toss breadcrumbs with 1 Tbsp
3
Oil in a medium bowl; season with salt and pepper
4
Place a cast-iron skillet directly on grill grate and toast breadcrumbs in skillet, tossing occasionally, until golden brown and crisp, about 5 minutes
5
Transfer toasted breadcrumbs back to bowl and let cool
6
Add parsley, olives, raisins, lemon zest, and 5 Tbsp
7
Oil to breadcrumbs and toss to combine; set gremolata aside
8
Rub swordfish with remaining 1 Tbsp
9
Oil; season with salt and pepper
10
Grill until swordfish is lightly charred and just cooked through (fish will feel firm, almost like a cooked pork chop), 6–8 minutes per side
11
Transfer swordfish to a platter and top with gremolata
12
Serve with lemon wedges for squeezing over
13
Prepare grill for medium-high heat; oil grate
14
Toss breadcrumbs with 1 Tbsp
15
Oil in a medium bowl; season with salt and pepper
16
Place a cast-iron skillet directly on grill grate and toast breadcrumbs in skillet, tossing occasionally, until golden brown and crisp, about 5 minutes
17
Transfer toasted breadcrumbs back to bowl and let cool
18
Add parsley, olives, raisins, lemon zest, and 5 Tbsp
19
Oil to breadcrumbs and toss to combine; set gremolata aside
20
Rub swordfish with remaining 1 Tbsp
21
Oil; season with salt and pepper
22
Grill until swordfish is lightly charred and just cooked through (fish will feel firm, almost like a cooked pork chop), 6–8 minutes per side
23
Transfer swordfish to a platter and top with gremolata
24
Serve with lemon wedges for squeezing over