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Swordfish Steaks with Olive Gremolata

Swordfish Steaks with Olive Gremolata

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Swordfish Steaks with Olive Gremolata

Swordfish Steaks with Olive Gremolata

5 steps

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Description

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

CategoryDinner

DifficultyEasy

Yields1 serving

CuisineItalian

Ingredients
The Steps
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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

7 tablespoons olive oil, divided, plus more for grill
¾ cup coarsely torn fresh breadcrumbs
¾ cup coarsely torn fresh breadcrumbs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons coarsely chopped green olives (such as Castelvetrano)
1 tablespoon coarsely chopped golden raisins
1 teaspoon finely grated lemon zest
2 8–10-ounce swordfish steaks (1–1¼ inches thick)
Lemon wedges (for serving)

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Prepare grill for medium-high heat; oil grate. Toss breadcrumbs with 1 Tbsp. oil in a medium bowl; season with salt and pepper. Place a cast-iron skillet directly on grill grate and toast breadcrumbs in skillet, tossing occasionally, until golden brown and crisp, about 5 minutes. Transfer toasted breadcrumbs back to bowl and let cool.
Add parsley, olives, raisins, lemon zest, and 5 Tbsp. oil to breadcrumbs and toss to combine; set gremolata aside.
Rub swordfish with remaining 1 Tbsp. oil; season with salt and pepper. 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.
Transfer swordfish to a platter and top with gremolata. Serve with lemon wedges for squeezing over.

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