Recipe

Hosted By
DnD

		Grilled Swordfish with Preserved Lemon Gremolata
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

SWORDFISH:

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

1/4 cup extra-virgin olive oil

Two 10- to 12-ounce swordfish steaks

GREMOLATA:

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

SIMPLE PRESERVED LEMONS:

4 Meyer lemons, halved

1/3 cup salt

1 bay leaf

Water or freshly squeezed lemon juice, to cover

GREMOLATA: 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. Simple Preserved Lemons: 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.