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Swordfish Steaks with Olive Gremolata

4.6

(3)

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Swordfish Steaks with Olive GremolataMichael Graydon + Nikole Herriott

Ingredients

7 tablespoons olive oil, divided, plus more for grill
3/4 cup coarsely torn fresh breadcrumbs
Kosher salt, freshly ground 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 (1–1 1/4" thick)
Lemon wedges (for serving)

Preparation

  1. Step 1

    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.

    Step 2

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

    Step 3

    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.

    Step 4

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

TagsRaisinDried FruitFruitCastelvetrano OliveOliveSwordfishFishSeafoodLemonCitrusParsleyHerbs & SpicesMainDinnerGluten FreeDairy FreeNut FreeGrillingBon Appétit

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