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Recipes
June 2015

Swordfish Steaks with Olive Gremolata

By Alison RomanPhotography by Michael Graydon Nikole Herriott

3.0

(16)

Swordfish Steaks with Olive Gremolata
Michael Graydon & Nikole Herriott

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

Recipe information

  • Yield

    4 Servings

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)

Need to make a substitution?

Preparation

  1. Step 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.

    Step 2

    Add parsley, olives, raisins, lemon zest, and 5 Tbsp. oil to breadcrumbs and toss to combine; set gremolata aside.

    Step 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.

    Step 4

    Transfer swordfish to a platter and top with gremolata. Serve with lemon wedges for squeezing over.

Nutrition Per Serving

Calories (kcal) 500 Fat (g) 34 Saturated Fat (g) 6 Cholesterol (mg) 90 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 3 Protein (g) 29 Sodium (mg) 300
Explore Bon AppétitItalianEuropeanSwordfishFishSeafoodOliveEasyWeeknight MealsMainDairy-FreeNut-FreeGrillingDinner