Swordfish Steaks With Olive Gremolata Recipes

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SWORDFISH STEAKS WITH OLIVE GREMOLATA



Swordfish Steaks with Olive Gremolata image

Swordfish Steaks with Olive Gremolata

Provided by Alison Roman

Number Of Ingredients 9

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)

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



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 STEAKS WITH OLIVE PESTO



Grilled Swordfish Steaks with Olive Pesto image

This recipe works well with any meaty fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3 pounds 1-inch-thick swordfish steaks, cut into 8 pieces
Salt and freshly ground black pepper
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
1/4 cup pitted oil-cured olives
1 small clove garlic, peeled
1 1/2 cups loosely packed arugula leaves
1/4 cup fresh flat-leaf parsley leaves
1/4 teaspoon dried oregano
12 small leeks, well washed

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



Cauliflower Steaks with Gremolata image

These simple cauliflower steaks make a delicious side dish when served with gremolata.

Provided by VirginiaWillis

Categories     Cauliflower Side Dishes

Time 10m

Yield 4

Number Of Ingredients 12

1 (1.5 pound) head cauliflower
cooking spray
2 tablespoons water
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
2 cloves garlic, minced
⅛ teaspoon salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 107.6 calories, Carbohydrate 10.1 g, Fat 7 g, Fiber 4.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 235 mg

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SWORDFISH STEAKS WITH OLIVE GREMOLATA 2 SERVINGS
gremolata aside. 4. 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. 5. Transfer swordfish to a platter and top with gre-molata. Serve with lemon wedges for squeezing over.
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