Grilled Swordfish with Preserved Lemon Gremolata

• 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

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

white onion, clove garlic, parsley, fresh oregano, lemon, paprika, kosher salt, extravirgin olive oil, extravirgin olive oil, parsley, olives, oregano, handful fresh basil, garlic, lemons, salt, bay leaf, water

Taken from www.foodnetwork.com/recipes/grilled-swordfish-with-preserved-lemon-gremolata.html (may not work)