Swordfish Steaks With Olive Gremolata Recipes

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GRILLED SWORDFISH WITH PRESERVED LEMON GREMOLATA



Grilled Swordfish with Preserved Lemon Gremolata image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 2 to 4 servings

Number Of Ingredients 21

1 small white onion, minced
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoons chopped fresh oregano
Zest and juice of 1/2 lemon
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Two 10- to 12-ounce swordfish steaks
1/2 cup extra-virgin olive oil
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons minced Preserved Lemon, store-bought or recipe below
3 tablespoons minced pitted kalamata olives
1 tablespoon fresh oregano leaves
Handful fresh basil leaves
2 cloves garlic, peeled and minced
4 Meyer lemons, halved
1/3 cup salt
1 bay leaf
Water or freshly squeezed lemon juice, to cover

Steps:

  • For the swordfish: Preheat a grill to medium-high heat. Add the onion, garlic, parsley, oregano, lemon zest and juice and paprika to a bowl. Season with salt and pepper and whisk in the oil. Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature.
  • For the gremolata: Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth.
  • Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish.
  • Rub the lemons with the salt in a bowl. Combine the lemons, salt and bay leaf in a mason or canning jar and press the lemons to release their juice. Top with water to cover. Seal and age in the refrigerator for at least 3 days and up to 2 weeks.

GRILLED SWORDFISH WITH SUMMER GREMOLATA



Grilled Swordfish with Summer Gremolata image

Ready to make this recipe? Click HERE to have the ingredients delivered straight to your door!

Provided by Angela and Mark

Categories     Dinner

Time 25m

Number Of Ingredients 13

2 Swordfish steaks - at least an inch thick
Pinch of salt and black pepper
Olive oil for brushing the fish
1 lemon, sliced in half to squeeze onto the fish at the end (optional)
Zest of 2 lemons
Juice of 2 lemons (5 Tbsp or 75g)
1 Tbsp (2g) minced garlic
1 Tbsp (2g) minced shallot
1 Fresno pepper, finely chopped
1/4 tsp crushed red pepper flakes
3 Tbsp (11g) finely chopped parsley
2 Tbsp (5g) finely chopped cilantro
1 Tbsp (3g) finely chopped mint

Steps:

  • Rinse and dry your swordfish thoroughly. Place it back in the refrigerator uncovered and on a wire rack for 15 minutes or so while you prepare the gremolata.
  • Add all your gremolata ingredients to a small bowl, mix well and set aside. You want your gremolata to meld flavors for at least 15-25 minutes before serving.
  • Remove your fish and season lightly with kosher salt and pepper, then thinly coat it with olive oil. Heat your grill pan over high heat 3 minutes. Once hot reduce heat to medium-high and grill the swordfish for approximately 5 minutes per side. Remove from the heat, let rest for a few minutes, top with your gremolata and serve with half a lemon for additional juice if desired.

Nutrition Facts :

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