Swordfish with Gremolata

Dill and fish are a classic combination. This recipe adds fresh dill to the mixture of lemon peel, parsley, and garlic, known as a gremolata. Serve it over these baked swordfish steaks.

Swordfish with Gremolata
Servings: 4 Prep 15 mins Bake 450°F 15 mins


  • 1 1/2 cups packed flat-leaf parsley
  • 1 lemon
  • 2 tablespoons chopped dill
  • 3 cloves garlic, chopped
  • 1 teaspoon lemon pepper
  • 4 swordfish steaks (about 6 ounces each), 3/4 inch thick
  • 2 cups raw quick-cook brown rice
  • 1 14 1/2 ounce can chicken broth
  • 1 cup mixed sweet red and orange peppers, diced
  • Lemon slices, for garnish

Make It

1. Heat oven to 450 degrees F. Coat a glass baking dish with nonstick spray.

2. Chop parsley; you will need 3/4 cup. Grate the lemon; you will need 1 tablespoon zest. Juice the lemon; you will need 2 tablespoons; set aside. In a bowl, mix parsley, grated lemon peel, dill, garlic and 3/4 teaspoon of the lemon pepper. Set the gremolata aside.

3. Place the swordfish in prepared baking dish and drizzle with the reserved lemon juice. Season with the remaining 1/4 teaspoon lemon pepper.

4. Bake at 450 degrees F for 15 minutes or until fish flakes easily.

5. Meanwhile, prepare rice following package directions, substituting chicken broth for the water. Stir in the peppers and 2 tablespoons of the gremolata; cover and let stand for 5 minutes.

6. Sprinkle remaining gremolata over the swordfish and serve with the rice. Garnish with lemon.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 407, Fat, total (g): 8, chol. (mg): 48, sat. fat (g): 2, carb. (g): 53, fiber (g): 4, pro. (g): 29, sodium (mg): 680, Percent Daily Values are based on a 2,000 calorie diet.