Grilled Swordfish with Preserved Lemon Gremolata

Ingredients

• 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
• 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

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