Swordfish Steaks with Olive Gremolata – Autumn Grill Series

Traditional foods of the fall season are often poultry or pork served with harvest vegetables or fruit.  However, as the temperatures drop, there’s nothing like freshly grilled fish that hits the spot.  For a non-traditional entry in the Autumn Grill Series, here is Swordfish Steaks with Olive Gremolata.  Featuring chopped herbs and green olives, the gremolata is a beautiful counterpart to the thick swordfish steaks.

Begin preparing the gremolata by combining toasted breadcrumbs, chopped parlsey, chopped green olives, chopped raisins, lemon zest, and olive oil.  The toasted breadcrumbs add crunchy texture to the potent salty, sweet, and citrus flavors.  The swordfish filets are rubbed with olive oil, salt, and pepper, and grilled for 6-8 minutes per side until done and firm.  Thick, subtle, and fresh, the swordfish finishes moist and tender, and the gremolata adds a punch of color and flavor to these creamy filets for a beautiful presentation. 

Serves: 3

Swordfish Steaks with Olive Gremolata Ingredients

  • 7 tablespoons olive oil, divided, plus more for grill
  • ¾ cup coarsely torn fresh breadcrumbs
  • Kosher salt and freshly ground black 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 (1–1¼ inches thick)
  • Lemon wedges (for serving)

Swordfish Steaks with Olive Gremolata Directions

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

Taken from BonAppetit.com