Summer means grilling, and grilling means delicious food. This recipe for Grilled Swordfish with a briny Kalamata Gremolata is the perfect small plate – little work, good presentation, and great flavors.
I learned a valuable lesson in food blogging with this recipe — ALWAYS check to make sure that your camera is on the right setting before snapping some photos. I just thought the light was playing with the camera in a weird way. Turns out it was on some weird setting, and it almost ruined all of my photos. Lesson learned, big time.
The idea for the gremolata idea didn’t come as easily though. I had heard of gremolata before, but had never actually had it – none the less made it. It’s probably the parsley, to be honest; I’m warming up to the herb, but other than using it in chimmichurri, I haven’t really dug into using it. After throwing open the Flavor Bible and taking note of some flavor pairings, I decided to give it a try.
I finished this dish with a Smoked Arbequina Olive Oil, which played nicely with the char of the grill on the Swordfish and helped to cut through the flavors of the gremolata. If you have a nice olive oil, this is the time to use it. This dish isn’t fussy and has few ingredients, meaning the olive oil can really come through in the dish.
Give this recipe a try and let me know what you think! It scales well, so you can really extend this/reduce it based on what you need. Enjoy!
- 1 Swordfish Steak (3/4 to 1 pound)
- 1 bunch of parsley, rinsed, dried, and chopped
- 1 clove of garlic, raw
- Zest of 2 lemons
- 10-15 Kalamata Olives, chopped
- 1 TBS capers
- Finishing Olive Oil
- Freshly Cracked Black Pepper (to taste)
- After completing the quick cure (there's a link in the blog post), dry your Swordfish steak and grill as you would normally grill any type of fish -- Medium High heat, for approximately 3 minutes per side. This time will change with the thickness of the fish, so it's hard to give an exact time.
- Add the finely chopped parsley, lemon zest, kalamata olives, and capers to a small bowl.
- Grate the raw garlic clove into the bowl and mix.
- Slice the swordfish and top with the mixed gremolata. Crack some fresh black pepper over the dish, squeeze a wedge of lemon, and finish with a drizzle of a nice olive oil.
- Be careful with the salt here -- you may not need to add any more depending on the brine/salt flavors that come from the olives and capers. Be sure to taste along the way and adjust accordingly.