Ingredients

• 1 small white onion, minced
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoons chopped fresh oregano
• Zest and juice of 1/2 lemon
• 1/2 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• Two 10- to 12-ounce swordfish steaks
• 1/2 cup extra-virgin olive oil
• 1/2 cup fresh flat-leaf parsley leaves
• 3 tablespoons minced Preserved Lemon, store-bought or recipe below
• 3 tablespoons minced pitted kalamata olives
• 1 tablespoon fresh oregano leaves
• Handful fresh basil leaves
• 2 cloves garlic, peeled and minced
• 4 Meyer lemons, halved
• 1/3 cup salt
• 1 bay leaf
• Water or freshly squeezed lemon juice, to cover

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Instructions

1. For the swordfish: Preheat a grill to medium-high heat. Add the onion, garlic, parsley, oregano, lemon zest and juice and paprika to a bowl. Season with salt and pepper and whisk in the oil. Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature.
2. For the gremolata: Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth.
3. Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish.
4. Rub the lemons with the salt in a bowl. Combine the lemons, salt and bay leaf in a mason or canning jar and press the lemons to release their juice. Top with water to cover. Seal and age in the refrigerator for at least 3 days and up to 2 weeks.