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Swordfish Steaks with Olive Gremolata
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Brief Description
Grilled swordfish steaks topped with an olive gremolata (mixture of toasted bread crumbs, olive oil, parsley, olives, raisins and lemon zest).
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Main Ingredient
swordfish steaks
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Category: Fish or seafood
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Cuisine: Italian
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Prep Time: 25 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: gardner.marilyn
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Posted On: Dec 30, 2019
Number of Servings:
Ingredients:
- 7 tablespoons - olive oil divided, plus more for grill
- 3/4 cups - coarsely torn fresh breadcrumbs
- - kosher salt, freshly ground black pepper
- 2 tablespoons - chopped fresh parsley
- 2 tablespoons - coarsely chopped green olives (such as Castelvetrano)
- 1 tablespoons - coarsely chopped golden raisins
- 1 teaspoons - finely grated lemon zest
- 2 - swordfish steaks (8-10 oz. each; 1 to 1-1/4" thick)
- - lemon wedges for serving
Directions:
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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