Recipe Detail

Swordfish Steaks with Olive Gremolata

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Number of Servings:


  1. 7 tablespoons - olive oil divided, plus more for grill
  2. 3/4 cups - coarsely torn fresh breadcrumbs
  3. - kosher salt, freshly ground black pepper
  4. 2 tablespoons - chopped fresh parsley
  5. 2 tablespoons - coarsely chopped green olives (such as Castelvetrano)
  6. 1 tablespoons - coarsely chopped golden raisins
  7. 1 teaspoons - finely grated lemon zest
  8. 2 - swordfish steaks (8-10 oz. each; 1 to 1-1/4" thick)
  9. - lemon wedges for serving


Prepare grill for medium-high heat; oil grate.

Toss breadcrumbs with 1 tablespoon 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 tablespoons oil to breadcrumbs and toss to combine; set gremolata aside.

Rub swordfish with remaining tablespoon of 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 to 8 minutes per side.

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


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