Grilled Swordfish with Caper Parsley Gremolata

As much as I'm not fond of the darker, winter days ahead, I have to say that yesterday sure was awesome.  The clock fell back and we gained an extra hour.  Even with that one, little additional hour, it felt like I had tons of extra time to to make the most of our day.  We cleaned, cooked and even went for a hike in the park.  Oh... and the Browns won so that was a great ending to the weekend.

I think all of us want to incorporate more fish into our diet but sometimes struggle with simple ways to prepare it.  Swordfish is a nice, sturdy fish that holds well in high heat and is excellent on the grill. It's pretty versatile and mild so this gremolata (just a fancy word for lemon zest, garlic and chopped parsley) is really the star of the show.  The brightness of the lemon cuts through the saltiness of the capers and anchovies and works really well with the swordfish.

Grilled Swordfish with Caper Parsley Gremolata
2 swordfish steaks
1 tablespoon olive oil
juice from 1/2 lemon
1 teaspoon salt
1/2 teaspoon pepper

1 head of roasted garlic
1 tablespoon capers
2 anchovies
juice and zest from 1/2 lemon
1/2 cup chopped parsley
pinch of red pepper flakes
pinch of salt
pinch of  black pepper
1/3 cup good extra virgin olive oil

Marinate the fish with olive oil, lemon juice salt and pepper for at least 10 minutes.  Turn grill on high and grill the fish until cooked and flaky. About 4 minutes on each side.  Remove from grill, place on plate and cover with foil to keep warm.

To roast the garlic, slice bulb in half, drizzle with olive oil, salt and pepper, wrap in foil and roast in oven at 375 degrees for 45-60 minutes.

Squeeze roasted garlic into a bowl and mash with spoon.  On a cutting board, chop up capers and anchovies into a paste and add to garlic. Add the zest and juice from half of a lemon.  Roughly chop parsley and add to caper mixture.  Finally, add red pepper flakes, salt, pepper and olive oil and mix until combined.

Place fish on a serving platter and spoon gremolata over the top.  Serve with sliced lemon wedges.

On a side note... 

Tomorrow is a big day for the Cleveland Metroparks.  I don't know about you but I LOVE our parks and have spent countless hours in them since I was a little girl.  They need our support to remain one this region's greatest assets.  You can read more about the details of the issue here,  

Matt and I took a hike yesterday and I captured a few shots of the beauty that is our Cleveland Metroparks.  If you're registered to vote and love our parks, take some time this Tuesday and show your support for Issue 80!