Swordfish Steaks With Olive Gremolata Recipes

SWORDFISH STEAKS WITH OLIVE GREMOLATA

Steps:

• 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.
• Add parsley, olives, raisins, lemon zest, and 5 Tbsp. oil to breadcrumbs and toss to combine; set gremolata aside.
• 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.
• Transfer swordfish to a platter and top with gremolata. Serve with lemon wedges for squeezing over.

GRILLED SWORDFISH WITH PRESERVED LEMON GREMOLATA

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 STEAKS WITH OLIVE PESTO

Steps:

• Arrange swordfish steaks in a shallow baking dish, season well with salt and pepper, and coat with 3 tablespoons olive oil. Let marinate at room temperature for up to 1 hour, until ready to grill. (Or marinate longer in the refrigerator, and return fish to room temperature before grilling.)
• Heat a grill or grill pan until very hot. Meanwhile, to make pesto, combine olives, garlic, arugula, parsley, oregano, and salt to taste in the bowl of a food processor. With machine on pulse, slowly add remaining 6 tablespoons olive oil. Add 1 1/2 tablespoons hot water, pulsing, until coarsely pureed. Set aside.
• Place fish and leeks on grill. Cook for about 5 minutes; remove leeks from grill, then turn fish. Cook fish for another 5 minutes or until nearly cooked through; remove from grill, and transfer to a shallow serving dish.
• Arrange leeks on a serving platter, and place fish on top. Spoon pesto over hot fish, turning fish to coat well. Pour juices over fish, and serve.

CAULIFLOWER STEAKS WITH GREMOLATA

Steps:

• Slice cauliflower head into 3/4-inch-thick steaks. Heat an extra-large skillet over medium-high heat and spray with cooking spray. Working in batches, add cauliflower, reduce heat to medium, and cook until browned and lightly charred, about 5 minutes. Flip and add water; cook, covered tightly, until fork-tender, 5 to 7 minutes. Season with salt and black pepper.
• For gremolata, stir together parsley, olive oil, lemon zest, lemon juice, minced garlic cloves, salt, and pepper. Serve with steaks.