Swordfish Steaks with Olive Gremolata (Grilled)

For greatest grilling results, ask your fishmonger for swordfish steaks that are at least 1" thick (yes, just like a porterhouse).

7 Tbsp. olive oil, divided
¾ cup fresh breadcrumbs, coarsely torn
kosher or sea salt
black pepper, freshly ground
2 Tbsp. fresh parsley, chopped
2 Tbsp. green olives, such as Castelvetrano, coarsely chopped
1 Tbsp. golden raisins, coarsely chopped
1 tsp. lemon zest, finely grated
2 (8-10 oz) swordfish steaks, cut 1-1¼" thick

Garnish:
lemon wedges

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.

Makes 4 servings.