Mediterranean Grilled Swordfish With Papaya Mint Gremolata

Ingredients

• 4 6-ounce portions Swordfish steaks
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Dried oregano
• 1.5 cups Fresh papaya, finely diced
• 0.25 cup Fresh mint leaves, minced
• 1 tablespoon Lemon zest
• 2 cloves Garlic, minced
• 2 tablespoons Fresh lemon juice
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 1 pinch Red chili flakes(optional)

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat and lightly oil the grates.

2. 2

   Pat the swordfish steaks dry with paper towels and brush both sides with 1 tablespoon of olive oil.

3. 3

   Season the fish evenly with dried oregano, salt, and black pepper.

4. 4

   In a small bowl, combine the diced papaya, minced mint, lemon zest, minced garlic, and remaining olive oil.

5. 5

   Stir the lemon juice and optional chili flakes into the papaya mixture to complete the gremolata.

6. 6

   Place swordfish on the grill and cook for 4 to 5 minutes per side until opaque and firm.

7. 7

   Remove the fish from the heat and let it rest for 2 minutes.

8. 8

   Plate the swordfish steaks and generously spoon the papaya mint gremolata over the top before serving.