Grilled Swordfish with Summer Gremolata
If you are looking for a nice steak-like fish, Swordfish is for you, and this Grilled Swordfish with Summer Gremolata will delight the palate!
Ingredients
For the swordfish
- 2 Swordfish steaks – at least an inch thick
- Pinch of salt and black pepper
- Olive oil for brushing the fish
- 1 lemon 1 lemon, sliced in half to squeeze onto the fish at the end (optional)
For the Gremolata
- Zest of 2 lemons
- Juice of 2 lemons (5 tablespoon or 75g)
- 1 tablespoon garlic (2g) minced
- 1 tablespoon shallot (2g) minced
- 1 Fresno pepper finely chopped
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoon parsley (11g) finely chopped
- 2 tablespoon cilantro (5g) finely chopped
- 1 tablespoon mint (3g) finely chopped
Instructions
- Rinse and dry your swordfish thoroughly. Place it back in the refrigerator uncovered and on a wire rack for 15 minutes or so while you prepare the gremolata.
- Add all your gremolata ingredients to a small bowl, mix well and set aside. You want your gremolata to meld flavors for at least 15-25 minutes before serving.
- Remove your fish and season lightly with kosher salt and pepper, then thinly coat it with olive oil. Heat your grill pan over high heat 3 minutes. Once hot reduce heat to medium-high and grill the swordfish for approximately 5 minutes per side. Remove from the heat, let rest for a few minutes, top with your gremolata and serve with half a lemon for additional juice if desired.
Nutrition
Calories: 262kcalCarbohydrates: 4gProtein: 34gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 112mgSodium: 148mgPotassium: 818mgFiber: 1gSugar: 1gVitamin A: 993IUVitamin C: 21mgCalcium: 35mgIron: 1mg
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