Swordfish Steaks with Olive Gremolata

By tammy1365

Alison Roman

Ingredients

• 7 tablespoons olive oil, divided, plus more for grill
• 3/4 cup coarsely torn fresh breadcrumbs
• Kosher salt, freshly ground 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 (1–1 1/4" thick)
• Lemon wedges (for serving)

Details

Servings 1
Adapted from epicurious.com

Preparation

Step 1

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