Gremolada Swordfish Skewers

• 4 lemons
• 1/2 c. finely chopped parsley
• 2 tsp. finely minced garlic
• 3/4 tsp. kosher salt
• 1/4 tsp. Freshly ground black pepper
• 1 1/2 lb. skinless swordfish fillet
• 2 tbsp. extra-virgin olive oil
• 1/2 tsp. hot red pepper flakes

1. Heat a gas or charcoal grill with a medium-hot fire, or heat a stovetop grill pan over medium.
2. Zest and juice one of the lemons to get 2 teaspoons zest and 3 tablespoons juice; reserve.
3. Cut remaining 3 lemons into thin slices.
4. To make gremolada, toss lemon zest, parsley, garlic, 1/4 teaspoon of the salt, and pepper in a small bowl with a fork until combined.
5. In a large bowl, toss swordfish pieces with reserved lemon juice, olive oil, red pepper flakes, and remaining salt.
6. Alternately thread 4 lemon slices and 3 swordfish chunks onto each of eight 10-inch metal skewers.
7. Grill skewers 8 to 10 minutes, flipping halfway through, or until fish is cooked through.
8. To serve, place 2 skewers on each plate and sprinkle with gremolada.
9. Drizzle with olive oil.

lemons, parsley, garlic, kosher salt, freshly ground black pepper, swordfish fillet, extravirgin olive oil, hot red pepper

Taken from www.delish.com/recipefinder/gremolada-swordfish-skewers-recipe-rbk0911 (may not work)