GRILLED SWORDFISH WITH GREMOLATA & CRISPY COPPA
Makes 2 Servings
|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.
- 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
Mix all the gremolata ingredients together until well combined. Set aside.
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.
While swordfish is resting, render thinly sliced coppa in a pan until very crispy.
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.