Serving: 2 swordfish steaks

2 slices of white bread
2 TBSP chopped fresh Italian parsley
2 TBSP coarsely chopped Castlevetrano green olives
1 TBSP coarsely chopped golden raisins
1 tsp lemon zest
9 TBSP olive oil

2 swordfish steaks

Gremolata:  Cut off the ends of the bread and cut the bread ½ inch lengthways and the ½ inch widthways and then chop to make them into large bread crumbs. Place in a bowl and add 2 TBSP olive oil and toss. In a skillet toast the bread tossing until golden brown and remove (about 5 minutes). Place in a bowl. Add the rest of the ingredients and mix.

Swordfish:  Salt and pepper the swordfish, and rub the sword fish with 2 TBSP olive oil. In a hot skillet brown the fish 4 minutes per side. Place the fish in an ovenware dish and cover with the Gremolata. In a 400° oven cook the fish and Gremolata 10 minutes exactly.

As of 1/5/20