- 7 tablespoons olive oil, divided, plus more for grill
- 3/4 cup coarsely torn fresh breadcrumbs
- Kosher salt, freshly ground pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons coarsely chopped green olives (such as Castelvetrano)
- 1 tablespoon coarsely chopped golden raisins
- 1 teaspoon finely grated lemon zest
- 2 (8–10-ounce) swordfish steaks (1–1 1/4″ thick)
- Lemon wedges (for serving)
- Prepare grill for medium-high heat; oil grate. Toss breadcrumbs with 1 Tbsp. oil in a medium bowl; season with salt and pepper. Place a cast-iron skillet directly on grill grate and toast breadcrumbs in skillet, tossing occasionally, until golden brown and crisp, about 5 minutes. Transfer toasted breadcrumbs back to bowl and let cool.
- Add parsley, olives, raisins, lemon zest, and 5 Tbsp. oil to breadcrumbs and toss to combine; set gremolata aside.
- Rub swordfish with remaining 1 Tbsp. oil; season with salt and pepper. Grill until swordfish is lightly charred and just cooked through (fish will feel firm, almost like a cooked pork chop), 6–8 minutes per side.
- Transfer swordfish to a platter and top with gremolata. Serve with lemon wedges for squeezing over.