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Swordfish Steaks with Olive Gremolata

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

Swordfish Steaks with Olive Gremolata

Recipe Ingredients

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)

Recipe Instructions

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

  2. 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.

  3. Add parsley, olives, raisins, lemon zest, and 5 Tbsp. oil to breadcrumbs and toss to combine; set gremolata aside.

  4. 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.

  5. Transfer swordfish to a platter and top with gremolata. Serve with lemon wedges for squeezing over.

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