Grilled Swordfish Steaks with Herb Gremolata
Meaty, tender swordfish steaks are charred to perfection and topped with a bright, citrusy herb gremolata. This Mediterranean-inspired dish offers a restaurant-quality seafood experience that is remarkably simple to prepare at home.
Ingredients
Ingredients
- 4 6-ounce swordfish steaks about 1-inch thick
- 3 tbsp extra-virgin olive oil divided
- 0.5 cup fresh Italian parsley finely chopped
- 2 cloves garlic minced
- 1 tbsp lemon zest from about 1 large lemon
- 2 tbsp fresh lemon juice squeezed from the zested lemon
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly cracked
- 0.25 tsp red pepper flakes optional for subtle heat
Notes
Storage: Leftover swordfish can be stored in an airtight container in the refrigerator for up to 2 days. Variations: Add a tablespoon of capers to the gremolata for a salty, briny kick. Make-ahead: The gremolata can be prepared 4 hours in advance and kept at room temperature.