Grilled Swordfish with Preserved Lemon Gremolata

Grilled Swordfish with Preserved Lemon Gremolata
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

1
For the swordfish: Preheat a grill to medium-high heat.
Ingredients you will need
SwordfishSwordfish
Equipment you will use
GrillGrill
2
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.
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Salt And PepperSalt And Pepper
Lemon ZestLemon Zest
OreganoOregano
PaprikaPaprika
ParsleyParsley
GarlicGarlic
JuiceJuice
OnionOnion
Cooking OilCooking Oil
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WhiskWhisk
BowlBowl
3
Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature.
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Swordfish SteaksSwordfish Steaks
1
Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth.
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Preserved LemonPreserved Lemon
OreganoOregano
ParsleyParsley
GarlicGarlic
OlivesOlives
BasilBasil
Cooking OilCooking Oil
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Food ProcessorFood Processor
2
Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish.
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Swordfish SteaksSwordfish Steaks
FishFish
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GrillGrill
3
Rub the lemons with the salt in a bowl.
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LemonLemon
SaltSalt
Dry Seasoning RubDry Seasoning Rub
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BowlBowl
4
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.
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Bay LeavesBay Leaves
LemonLemon
JuiceJuice
WaterWater
SaltSalt
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Canning JarCanning Jar

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.
Zind-Humbrecht Calcaire Pinot Gris
Zind-Humbrecht Calcaire Pinot Gris
Bright yellow/gold color, quite luminous. Superb smoky toasty nose, typical for this grape on limestone in Alsace (no new oak in our wines, just very long total lees contact). Some light reductive aromas that actually fit the style of dry Pinot-Gris. The palate is rich and creamy, with a velvety texture yet fully dry. It is an easy wine to drink now as there is no unnecessary weight. The finish is nice and round but fully dry. The complex limestone blend brings great acid balance and a certain weight. It should develop very nicely over the next few years.
DifficultyHard
Ready In45 m.
Servings4
Health Score26
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