Grilled Swordfish with Kalamata Gremolata

Grilled Swordfish with a Kalamata Gremolata -- Small PlaterSummer 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.

Grilled Swordfish with a Kalamata Gremolata -- Small Plater
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.

Anyway, onto the recipe. If I had to pick a favorite type of fish, Swordfish would be right up there with Salmon. And if I had to pick a favorite way of cooking fish, it would probably be grilling. When my boyfriend brought home a beautiful Swordfish steak from a nearby fish market, I immediately honed in on the grill. It has been an absolutely beautiful summer here, so taking advantage of the sun (and the grill) was a no brainer.

Grilled Swordfish with a Kalamata Gremolata -- Small PlaterThe 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 figured that the best way for me to be excited about making a gremolata would be to add something extra to it. Because of my love for salt and all things briny, I decided to throw in some more Mediterranean ingredients that would pair well with the Swordfish. The Kalamata Olives bring a little more weight to the gremolata, adding an extra layer of both texture and flavor. The capers add that briny deliciousness — enough so that you really don’t need to add much salt to the fish past the quick cure.
A quick note about the quick cure: I learned about the technique through ChefSteps. You can check the video out here. This method pulls the excess moisture out of the fish, concentrating the flavors while providing an incredible firm texture. This is the second time that I’ve tried this technique, and I’ll never look back. It’s really easy to do and makes noticeable difference. Do this every time that you cook fish and you won’t be disappointed. 

Grilled Swordfish with a Kalamata Gremolata -- Small PlaterI 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!

Grilled Swordfish with Kalamata Gremolata
A quick and easy seafood appetizer that brings together grilled swordfish with a briny gremolata geared toward salt lovers.
Write a review
266 calories
8 g
83 g
15 g
26 g
3 g
187 g
764 g
1 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 266
Calories from Fat 129
% Daily Value *
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 83mg
Sodium 764mg
Total Carbohydrates 8g
Dietary Fiber 4g
Sugars 1g
Protein 26g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 Swordfish Steak (3/4 to 1 pound)
  2. 1 bunch of parsley, rinsed, dried, and chopped
  3. 1 clove of garlic, raw
  4. Zest of 2 lemons
  5. 10-15 Kalamata Olives, chopped
  6. 1 TBS capers
  7. Finishing Olive Oil
  8. Freshly Cracked Black Pepper (to taste)
For the Swordfish
  1. 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.
For the Gremolata
  1. Add the finely chopped parsley, lemon zest, kalamata olives, and capers to a small bowl.
  2. Grate the raw garlic clove into the bowl and mix.
For Plating
  1. 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.
  1. 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.
Small Plater


  1. Paulina says

    Hi there! I enjoy reading your blog and was hoping to ask you a couple of questions about your blog! Could you send me a note at the email address I’ve provided? Thank you!

Leave a Reply