Swordfish Steaks with Olive Gremolata
Swordfish Steaks with Olive Gremolata is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Prepare grill for medium-high heat; oil grate.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare grill for medium-high heat; oil grate.
Toss breadcrumbs with 1 Tbsp. 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 Tbsp. oil to breadcrumbs and toss to combine; set gremolata aside.
Rub swordfish with remaining 1 Tbsp. 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.