Mediterranean Grilled Swordfish with Papaya-Mint Gremolata
High-heat grilled swordfish steaks topped with a finely minced papaya, lemon zest, and fresh mint salsa.
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Ingredients
- 4 pieces Swordfish steaks (1-inch thick)
- 0.5 cup Extra virgin olive oil
- 1.5 cups Ripe papaya, finely minced
- 0.25 cup Fresh mint leaves, chiffonade
- 2 tablespoons Lemon zest
- 3 cloves Garlic cloves, microplaned
- 3 tablespoons Fresh lemon juice
- 1 tablespoon Capers, drained and chopped
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Maldon sea salt
- 0.5 teaspoon Cracked black pepper
- 1 small Shallot, brunoise
Instructions
- 1
Pat the swordfish steaks completely dry with paper towels to ensure a perfect Maillard reaction sear.
- 2
Whisk 1/4 cup olive oil with the smoked paprika, half the garlic, and a pinch of salt; brush liberally over the fish and let marinate at room temperature for 20 minutes.
- 3
Prepare the gremolata by combining the minced papaya, mint, lemon zest, remaining garlic, shallot, capers, and 2 tablespoons of lemon juice in a chilled glass bowl.
- 4
Slowly fold the remaining olive oil into the gremolata and season with black pepper; let the flavors marry while the grill reaches maximum temperature.
- 5
Preheat a cast-iron grill grate to 500°F (260°C) and lightly oil the surface to prevent sticking.
- 6
Place the swordfish on the grill at a 45-degree angle to the grates; sear for 3-4 minutes without moving to create professional cross-hatch marks.
- 7
Flip the steaks carefully and grill for another 3 minutes until the internal temperature reaches 130°F (54°C) for a moist, medium-well finish.
- 8
Rest the fish for 3 minutes, then plate and top generously with the papaya-mint gremolata and a sprinkle of Maldon sea salt.
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