Name: Swordfish Steaks with Olive Gremolata
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)

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

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.

TagsRaisin Dried Fruit Fruit Castelvetrano Olive Olive Swordfish Fish Seafood Lemon Citrus Parsley Herbs & Spices Main Dinner Gluten Free Dairy Free Nut Free Grilling Bon Appétit

Recipe notes

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Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes

Our Greatest Grilled Seafood Recipes

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