Skip to Main

Swordfish Steaks with Olive Gremolata

7 tablespoons olive oil, divided, plus more for grill
¾ cup coarsely torn fresh breadcrumbs
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons coarsely chopped green olives (such as Castelvetrano)
1 tablespoon coarsely chopped golden raisins
1 teaspoon finely grated lemon zest
2 8–10-ounce swordfish steaks (1–1¼ inches thick)
Lemon wedges (for serving)

Prepare 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.