Grilled Swordfish with Preserved Lemon Gremolata

Name: Grilled Swordfish with Preserved Lemon Gremolata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Handful fresh basil leaves; 1 bay leaf; 118 milliliters fresh flat-leaf parsley leaves; 1 Tbsp chopped fresh parsley; 1 clove garlic, minced; 2 cloves garlic, peeled and minced; 1 Zest and juice lemon; 3 Tbsps minced pitted kalamata olives; 4 servings Kosher salt and freshly ground black pepper; 4 servings Water or freshly squeezed lemon juice, to cover; 4 Meyer lemons, halved; 59 milliliters extra-virgin olive oil; 118 milliliters extra-virgin olive oil; 1 Tbsp chopped fresh oregano; 1 Tbsp fresh oregano leaves; 1 teaspoons paprika; 3 Tbsps minced Preserved Lemon, store-bought or recipe below; 79 milliliters salt; 567 grams swordfish steaks; 1 small white onion, minced

Grilled Swordfish with Preserved Lemon Gremolatan is a gluten free, dairy free, and whole 30 recipe with 4 servings. One serving contains 625 calories, 31g of protein, and 53g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It works well as a pretty expensive main course for The Fourth Of July. Head to the store and pick up paprika, garlic, kalamatan olives, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

For the swordfish: Preheat a grill to medium-high heat.

Ingredients you will need

Swordfish

Equipment you will use

Grill

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.

Ingredients you will need

Salt And Pepper

Lemon Zest

Oregano

Paprika

Parsley

Garlic

Juice

Onion

Cooking Oil

Equipment you will use

Whisk

Bowl

Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature.

Ingredients you will need

Swordfish Steaks

Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth.

Ingredients you will need

Preserved Lemon

Oregano

Parsley

Garlic

Olives

Basil

Cooking Oil

Equipment you will use

Food Processor

Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish.

Ingredients you will need

Swordfish Steaks

Fish

Equipment you will use

Grill

Rub the lemons with the salt in a bowl.

Ingredients you will need

Lemon

Salt

Dry Seasoning Rub

Equipment you will use

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.

Ingredients you will need

Bay Leaves

Lemon

Juice

Water

Salt

Equipment you will use

Canning Jar

Equipment

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.