Grilled Swordfish with Gremolata and Crispy Coppa

Sarah MickeyAll Recipes, General, Seafood Recipes

GRILLED SWORDFISH WITH GREMOLATA & CRISPY COPPA

Makes 2 Servings
wine WINE PAIRING
Italian Soave, Pinot Grigio, or French Chablis

Paired with the acidity and freshness of the gremolata, and the salty, porky crunch of the coppa, this simple grilled swordfish takes you on a virtual voyage to the Amalfi coast.

INGREDIENTS
  • THE GREMOLATA:
  • 1 cup flat-leaf parsley, roughly chopped
  • 1 tbsp mint leaves, roughly chopped
  • 1 lemon, zested and juiced
  • 1 garlic clove, minced
  • 1 tsp red pepper flakes
  • ½ cup extra virgin olive oil
  • Salt to taste
  • 2 Spanish Swordfish fillets
  • 2oz coppa, thinly sliced

DIRECTIONS

1

Mix all the gremolata ingredients together until well combined. Set aside.
2

Light grill to medium heat. Season swordfish with salt. Grill with lid closed 5-6 minutes per side until swordfish has reached an internal temperature of 130 degrees. Let rest for 5 minutes before plating.
3

While swordfish is resting, render thinly sliced coppa in a pan until very crispy.
4

To serve, put each swordfish fillet on a plate. Place a big spoonful of gremolata on top of the fish. Sprinkle the coppa all around.