Grilled swordfish with mint gremolata

Gremolata is a classic Italian herb mixture typically made with parsley, lemon zest and garlic, which is typically used as a seasoning or garnish for meat dishes, such as osso bucco. Try this mint version spooned over grilled swordfish fillets.

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Parsley and Mint

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Ingredients

• 2 thick swordfish fillets (about 250 g each)
• ½ cup olive oil, plus a little extra for the fish
• salt and black pepper
• pinch of ground saffron
• ½ cup parsley leaves
• ½ cup mint leaves
• 3 garlic cloves
• 1 lemon, zest and juice
• ¼ orange, zest and juice
• pinch of sugar
• lemon wedges, to serve

Instructions

1. Heat a grill pan over medium-high heat. Drizzle the swordfish with olive oil and season with salt and pepper. Grill the fish until just cooked to your liking. Try a few minutes each side, but it will depend on the thickness of your swordfish.
2. While grilling, make the gremolata. Grind the saffron in a mortar and pestle. Finely chop the parsley and mint. With a microplane grate the garlic, lemon zest and orange zest. Season well with salt and pepper, add a little sugar and squeeze over the lemon juice. Mix through the olive oil.
3. Transfer the fish to a serving plate and top generously with the gremolata. Serve with lemon wedges.

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Parsley and Mint

Watch The Full Episode Here

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Watch The Full Episode Here

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