Grilled Swordfish with Lemon-Herb Gremolata

Instructions

1. 1Preheat your grill to medium-high heat, which is about 205°C (200°C).
2. 2Place the about 450 g of asparagus on a baking sheet. Drizzle with 1 tbsp of olive oil, then sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Roast in a preheated oven at about 205°C (200°C) for 10-15 minutes, or until tender.
3. 3Prepare the gremolata: Zest the 1 medium lemon to get the lemon zest. Finely chop the 1/4 cup fresh parsley, 1 tbsp fresh rosemary, and 2 cloves garlic. In a small bowl, combine the lemon zest, chopped parsley, chopped rosemary, chopped garlic, and 2 tbsp olive oil. Stir to mix.
4. 4Brush the 4 6oz swordfish steaks with a little extra olive oil (if needed, or use any remaining from the 3 tbsp total). Season both sides of the swordfish steaks with the remaining 1/4 tsp salt and 1/8 tsp black pepper.
5. 5Place the seasoned swordfish steaks on the preheated grill. Grill for 4-5 minutes per side. The swordfish is cooked through when it flakes easily with a fork or reaches an internal temperature of 63°C.
6. 6Transfer the grilled swordfish to plates. Spoon the lemon-herb gremolata over each swordfish steak. Serve immediately with the roasted asparagus.

Related Guides