Swordfish Steaks with Olive Gremolata

Ingredients for Swordfish Steaks with Olive Gremolata

• 110ml olive oil, divided, plus more for grill

• 80g 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 (8–275g ) swordfish steaks (1–1 1/4" thick)

• Lemon wedges (for serving)

Prepare grill for medium-high heat; oil grate. Toss breadcrumbs with 1 tablespoon 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 tablespoons oil to breadcrumbs and toss to combine; set gremolata aside.

Rub swordfish with remaining 1 tablespoon 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.