Swordfish, Ripe Green Olive & Preserved Lemon Skewers with Gremolata

Swordfish, Ripe Green Olive & Preserved Lemon Skewers with Gremolata

Nothing says summertime BBQ like a skewer, so here is very sophisticated and modern take on a classic. Ripe olives are harvested when the fruit is close to ripeness, and they really take on an incredible flavor and firm texture, making them ideal for skewering. If you can’t find preserved lemons, simply use fresh lemons. Recipe provided by chef & cookbook author Kate McMillan.


  • prep
  • cook
  • 4 servings

Ingredients

  • 1 cup packed fresh parsley leaves

  • Zest of 2 lemons

  • 1 big clove garlic

  • 2 tablespoons olive oil

  • Salt and freshly ground pepper

  • 1 1/2 lbs swordfish, skin removed, cut into 1-inch cubes

  • 1 tablespoon olive oil

  • 2 preserved lemons (7 oz jar), juices reserved, cut into 1-inch pieces

  • 1/2 cup Lindsay® Naturals California Ripe Green Olives (or your favorite green Lindsay olive), drained


Cooking Directions

  1. If you are using wooden skewers, fully submerge them in water for at least an hour prior to grilling so they don’t burn on the grill.

  2. To make the gremolata, finely chop the parsley and transfer to a mixing bowl along with the lemon zest. Finely grate or chop the garlic and add to the mixing bowl. Stir in the olive oil and season to taste with salt and pepper. Set aside at room temperature.

  3. Preheat a grill to medium-high. If using charcoal, prepare for direct heat.

  4. Place the swordfish into a nonreactive bowl and add the olive oil and 1 tablespoon of the reserved juice from the lemons. Toss to combine and season well with salt and pepper. Thread onto skewers alternating pieces of fish, lemons, and olives.

  5. Lightly spray the grill grates with a nonstick cooking spray and place the skewers onto the grill. Cook just until fish is cooked through, about 3 minutes per side. Transfer to a serving platter and top with the gremolata. Serve at once.

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