Pinecone Grilled Swordfish with Citrus and Herbs

4

½ bunch parsley, chopped

2 lemons, zested

1 garlic clove

Salt

Ground mace

5 tablespoons olive oil, divided

4 portions swordfish

3–4 large pinecones

Make a gremolata: Chop together the parsley, zest, garlic, and ½teaspoon salt until finely minced. Transfer to a bowl and stir in ¼ teaspoon mace and 4 tablespoons olive oil. Set aside.


Season fish with salt and a pinch of mace and let rest 20 minutes. Prepare a charcoal grill with a medium fire, concentrating hot coals on one side of the kettle. Brush fish with olive oil and place it on grill directly over coals. Cook until the edges of the fish begin to brown, 4–6 minutes. Lift entire grill grate and rotate it so fish rests opposite hot coals. Add pinecones to fire. When they begin to smolder, cover grill and continue to cook over this indirect heat until fish is done. Serve with gremolata.

From Issue

No. 06 / Fall 2018

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