Grilled Swordfish with Preserved Lemon Gremolata

Ingredients

• 1 Handful basil leaves fresh
• 1  bay leaf 
• 0.5 cup flat-leaf parsley leaves fresh
• 1 tablespoon parsley fresh chopped
• 1 clove garlic minced
• 2 cloves garlic minced peeled
• 0.5  juice of lemon 
• 3 tablespoons kalamata olives minced pitted
• 4 servings kosher salt and pepper black freshly ground
• 4 servings juice of lemon freshly squeezed to cover
• 4  meyer lemons halved
• 0.3 cup olive oil extra-virgin
• 0.5 cup olive oil extra-virgin
• 1 tablespoons oregano fresh chopped
• 1 tablespoon oregano leaves fresh
• 0.5 teaspoon paprika 
• 3 tablespoons recipe below minced store-bought
• 0.3 cup salt 
• 20 ounce swordfish steaks 
• 1 small onion white minced

Equipment

• food processor
• bowl
• whisk
• grill
• canning jar

Directions

1. For the swordfish: Preheat a grill to medium-high heat.
2. 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.
3. Add to a resealable bag along with the swordfish steaks and allow to marinate for 20 minutes at room temperature.
4. Combine the oil, parsley, Preserved Lemon, olives, oregano, basil and garlic in a food processor with and process until smooth.
5. Grill the swordfish steaks until just cooked through, 3 to 5 minutes per side. To serve, spoon the gremolata over the warm fish.
6. Rub the lemons with the salt in a bowl.
7. 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.