Seared Swordfish with Gremolata

Ingredients

Swordfish:

• 3–4 swordfish fillets (6 oz each)
• Olive oil
• Salt
• Pepper

Pine Nut, Pomegranate & Parsley Gremolata:

• 4 tbsp pine nuts
• 4 tbsp pomegranate
• 1/4 cup finely chopped Italian parsley
• 4 tbsp olive oil
• Juice from 1 lemon
• 1/2 tsp salt

Basil Chili Oil:

• 1/4 cup olive oil
• 50g basil
• 1 tbsp chili flakes

Directions

1. Heat grill to 500°F.
2. Lightly oil, salt, and pepper the swordfish.
3. Grill on high with an open grill 4–6 minutes per side.
4. Only flip once. Set aside.
5. Mix pine nuts, pomegranate, parsley, olive oil, lemon juice, and salt in a bowl.
6. Blend olive oil, basil, and chili flakes until smooth and fully mixed.

To Serve:

1. Place chilli oil mix on base of plate.
2. Then top with fish.
3. Then add gremolata.