Swordfish Steaks with Olive Gremolata
Grilled swordfish steaks topped with a Mediterranean-inspired gremolata made with crispy breadcrumbs, green olives, golden raisins, and fresh parsley. The dish combines fresh seafood with bright, zesty flavors and contrasting textures.
Ingredients
- •7 tablespoons olive oil, divided, plus more for grill
- •¾ cup coarsely torn fresh breadcrumbs
- •1 to taste 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 steaks swordfish steaks
- •1 to serve lemon wedges
Cooking Instructions
- 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.
5 min
- 2.
Add parsley, olives, raisins, lemon zest, and 5 Tbsp. oil to breadcrumbs and toss to combine; set gremolata aside.
2 min
- 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.
16 min
- 4.
Transfer swordfish to a platter and top with gremolata. Serve with lemon wedges for squeezing over.
2 min
